Factors Related to the Flavor Stability of Foam-Dried Whole Milk. I. Effect of Oxygen Level

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Abstract
After developing methods for packaging milk powders in atmospheres of nitrogen containing less than 0.1% oxygen a study was made of the effect of the "in package" oxygen levels on the storage life of foam dried whole milk. It was found that the shelf life of this product could be extended by reduc -ing the oxygen levels in the packages below those now considered acceptable for the storage of spray dried whole milk powders. Samples stored in less than 0.1% scored higher on the average at any time during the entire storage period than those samples packed at higher oxygen levels. The data obtained during the study also indicate that the raw milk may contain varying amounts of unidentified factors which contribute to the variability of initial flavor and ultimate storage life of the foam dried products made therefrom.

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