Heating as a Means of Preventing an Oxidized Flavor in Milk during Frozen Storage

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Abstract
About 2 gal. of fresh raw milk were heated in stainless steel containers that were set in suitable openings of a thick-walled chamber through which wet steam flowed. The milk was stirred during the heating and holding periods. At the end of each holding period it was poured into the stainless steel supply tank of an homogenizer of 125 gal. per hour capacity, homogenized at 2,500 lb. per square inch and cooled over a surface cooler to 15 ° C. or lower. To homogenize and cool the milk required at least 1 min. This treatment was given to all sam- ples and should be considered in connection with each expressed holding period' in order to obtain the approximate total holding time at or near the pasteuriz- ing temperature. Each control sample was pasteurized by holding it at 71 ° C. for 15 sec. immediately prior to homogenization and cooling.