A Study of the Use of Nordihydroguaiaretic Acid in Dairy Products. IV. Its Antioxygenic Properties in Spray-Dried Whole Milk and Ice Cream Mix with and without Added Synergists

The control of the development of off-flavors which are caused by the oxidative deterioration of milk fat and of the phospholipids is a serious problem in dried milk and dried milk products which contain appreciable amounts of these materials. The principal methods which have been proposed for the control of the development of these off-flavors include the use of high heat treatment (4, 5, 9, 11, 16), gas packing (2, 6, 8) and the use of antioxidants