Effect of Oxygen Removal Technique on Flavor Stability of Low-Heat Foam Spray Dried Whole Milk

Open Access
Publisher Website
Google Scholar
Abstract
Oxygen-removal techniques, before gas packing, have been examined with the view of stabilizing the flavor of low-heat foam spray dried whole milk during storage. Holding 18 hr. under a pressure of 1 mm, then packing in nitrogen (02 < 0.002%), reduced but did not completely eliminate development of oxidized flavor in the product during 6 months of storage at 4 C. This treatment was effective for stabilizing the flavor of foam vacuum dried whole milk. Oxidized flavor development in stored foam spray dried whole milk was eliminated by packing the powder in cans containing a noble metal catalyst pellet plus N containing 5% H. The catalyzed reaction between H and O2 to form water rapidly reduced the O2 in the packs to 0.001% or less. Holding the powder 15 min. at 1 mm pressure before filling cans with the N2 + H2 mixture was sufficient to effectively pack both types of foam dried material. Difficulties encountered in producing low O2 content packs apparently relate to milk powder particle structure.