Abstract
Fifteen lots of vacuum foam-dried whole milk, ranging in moisture from 1.1-5.1%, were nitrogen-packed in cans containing 0.3-1.1% oxygen in the headspace gas and stored at 73F. Samples were taken from storage at intervals and analyzed for flavor, moisture, TBA number, and headspace oxygen over a period of 26 wk. The time in storage before the first significant change in flavor could be detected was found to increase five- to sixfold when the moisture content of the dry milk was above about 2.8%. A statistical monomolecular layer of water (BET monolayer) occurred at a moisture content of 3.95%. In-package desiccation resulted in reduced flavor stability.
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