Factors Related to the Storage Stability of Foam-Dried Whole Milk. IV. Effect of Powder Moisture Content and In-Pack Oxygen at Different Storage Temperatures

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Abstract
The flavor stability of foam-dried whole milk powders ranging from 2-5% moisture content, packed in cans containing gases varying from N containing 0.2% O2 to air and held at storage temperature from 80[degree]-0[degree] F was determined organoleptically. Low in-pack O2 concentrations and low powder moisture content reduced the rate of flavor deterioration at elevated temperatures, whereas high moisture levels favored flavor stability at moderately low storage temperatures. This stabilizing effect of moisture became more significant as the O2 in the pack increased. This effect was not observed at 0[degree] F. Storage at this temperature was not desirable in the presence of O2. The parameters used in this investigation could be manipulated to maintain an acceptable level of flavor in foam-dried whole milk powder during 6 mo. of storage.