The Effect of the Ascorbic Acid Content of Fluid Milk upon the Keeping Quality of Its Dried Product

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Abstract
Since ascorbic acid in its reduced form, as a natural constituent of freshly drawn cow''s milk, is oxidized rather easily, it may play an important role as a retarder of oxidation. Therefore, the ascorbic acid content of milk was increased approx. 25, 50 and 100% by addition of ascorbic acid in dilute soln. prior to drying. This addition of ascorbic acid increased the keeping quality of the dried product, approx. in proportion to the percentage added, as compared with the control to which no additional ascorbic acid had been added. Since it is claimed that the complete oxidation of ascorbic acid in milk, by the addition of dilute H2O2, prior to its pasteurization inhibits the development of the tallowy flavor in the fluid milk, this procedure was applied to milk prior to preheating and drying. Complete oxidation of the ascorbic acid in the fluid milk with H2O2 did not increase the keeping quality of its dried product.