Abstract
Summary Adequate deaeration markedly lessened flavor deterioration in concentrated sweetened cream during storage for 6 mo. at 40 and 70° F. The effectiveness of deaeration increased as the temperature at which it was initiated was increased from 135 to 170° F. and as the period of deaeration was lengthened from 0 to 60min. On the other hand, addition of oxygen to concentrated sweetened cream accelerated the rate of flavor deterioration. The peroxide values of deaerated samples decreased slightly during storage, whereas those of nondeaerated samples increased greatly.
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