Factors Related to Flavor Stability of Foam-Dried Milk. II. Effect of Heating Milk Prior to Drying

Summary The flavor of stored samples of vacuum foam-dried whole milk powders made from milk heated prior to drying was determined organoleptically. Heating milk at 165F for 30min, 170F for 6min, and 195F for 15sec effectively stabilized the flavor of air-packed samples during six months of storage at 80F. These treatments had little or no effect on the flavor stability of samples packed in nitrogen containing either 1.0 or 0.1% oxygen. As oxidative deterioration during storage was checked by heat treatments in excess of pasteurization requirements, increased cooked flavor in and staling of the dried products was noted.