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304. The gas-packing and storage of milk powder

Published online by Cambridge University Press:  01 June 2009

C. H. Lea ,
T. Moran  and
J. A. B. Smith
C. H. Lea
Affiliation:
The Low Temperature Research Station, Cambridge
T. Moran
Affiliation:
The Low Temperature Research Station, Cambridge
J. A. B. Smith
Affiliation:
The Hannah Dairy Research Institute, Ayr
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Extract

The following summary of the effect of increasing quantities of oxygen in producing ‘off’ flavour in gas-packed full-cream milk powder during storage for long periods has been based on observations made in the present series of experiments, supplemented to some extent by results from later work on the gas storage of spray-dried powder which is not here reported in detail.

(a) Full-cream powders stored in the presence of up to 0.01 ml. of oxygen per g. of powder kept very well at both normal and high temperatures. This figure corresponds to 1 % of oxygen (after completion of desorption) in the free-space gas of a can of spraydried powder packed to a bulk density of 0.55 g./ml., or to 0.5 % of oxygen in a can of roller powder packed to a bulk density of 0.35 g./ml. Tallowiness was never definitely detected under such conditions, and there seems to be little or no advantage to be gained, at least so far as palatability is concerned, by improving on this figure. An atmosphere containing not more than 0.01 ml. of oxygen per g. of powder can therefore be considered an ideal pack for milk powder.

Type
Original Articles
Information
Journal of Dairy Research , Volume 13 , Issue 2 , May 1943 , pp. 162 - 215
Copyright
Copyright © Proprietors of Journal of Dairy Research 1943

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References

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