The Keeping Quality of Samples of Commercially Dried Milk Packed in Air and in Inert Gas
Open Access
- 1 January 1946
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 29 (1) , 55-61
- https://doi.org/10.3168/jds.s0022-0302(46)92443-5
Abstract
The improvement in the keeping quality of commercially dried milk when packed in inert gas is shown. Method of extracting and studying the changes in dried milk are described. Data are also presented to show the adequacy of the peroxide value and organoleptic test in determining the keeping quality of dried milk. Storage temps. as high as 45[degree] C may be used in accelerated methods of determining the keeping quality of dried milk. The rate of development of peroxides in the fat of dried milk was found to increase approx. 1.6 times for each rise in temp. of 10[degree] C. The rates of development of peroxides in dried milks and sweet cream butter at different temps. also are given.This publication has 1 reference indexed in Scilit:
- The Keeping Quality of ButtersJournal of Dairy Science, 1938