Some Additional Influences Affecting the Stability of Concentrated Milk in Frozen Storage

Many factors influencing the stability of the protein phase of concentrated milk under the conditions of frozen storage have been noted and studied Some of these are well established; others have been merely indicated. Because of the present interest in the possibility of marketing milk as a frozen concentrate, it was deemed important to study further some of the indicated influences and to investigate other factors which seem likely to affect the storage life of the product. Consequently, the investigation reported here was undertaken.