Controlling Oxidized Flavors in High-Fat Sterilized Creams

Creams containing approximately 50% fat have been sterilized at 155 C with no holding time, canned aseptically, and stored for more than six months with excellent results. Flavor scores were 38 or more immediately after processing for most creams to which concentrated milk, ascorbic acid, and a-tocopherol had been added. Flavor scores were as high as 37 after eight months' storage at 4 C. These creams were homogenized after sterilization at not more than 35 kg/cm 2 in the second stage of a twostage homogenizer or 35 kg/cm 2 in the first and 21 kg/cm 2 in the second stage. Most large globules retained their original size. Peroxide values decreased to near zero in three to five weeks of storage in creams containing added ascorbic acid. Reduced ascorbic acid decreased at a faster rate in cream without added solids-not-fat than in creams with the added solids. The presence or absence of added a-tocopherol made no difference. The rate of decrease of ascorbic acid was greater than had been reported in enriched commercial evaporated milk. Ice creams made with sterilized cream containing added ascorbic acid and tocopherol retained good flavor for more than a year after they were frozen.