Abstract
ABSTRACTThe flavor stability of dry whole milk packed with air, nitrogen, or a mixture of 92% nitrogen and 8% hydrogen (NH) in gas‐impermeable pouches containing palladium as a catalyst was evaluated by measuring headspace volatile, oxygen, carbon dioxide contents using gas chromatography, brown color formation by reflective spectroscopy, and sensory scores. The headspace volatile and carbon dioxide contents of the dry whole milks packed with air or nitrogen were significantly higher (P <0.05) than the samples packed with NH. Brown color formation and sensory scores of products packed with air were significantly different (P <0.05) from the samples packed with 92% nitrogen and 8% hydrogen. The flavor stability of dry whole milk could be increased by packaging the products with NH in pouches containing palladium.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
