Flavor of Evaporated Milk. II. Changes in Flavor on Storage of Evaporated Milk Made by Three Processes

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Abstract
The flavor stability of evaporated milk made by the conventional high-temperature short-time and aseptic processes was determined on storage at 19 and 27 C. There was a significant effect of processing on the initial flavor score and of storage on the product at the 2 storage temperatures. The aseptic process yielded the best-flavored product initially, and it remained the best for about 2 months at 10 and 27 C storage. The aseptic process showed very little advantage over the high-temperature short-time process after 2 months. Evaporated milk made by the conventional process had the poorest flavor initially and throughout storage.