Abstract
Summary Milk not preheated became rancid in the vacuum pan, and powder made from it was very rancid in taste. Preheating the milk to be dried at 140° F. or higher for 20 min. was sufficient to destroy lipase activity, as measured by flavor and free fatty acid development in powders stored at 45 and 85° F., including both air-packed and nitrogen-packed samples kept for periods of storage up to 8 mo. A slight progressive improvement was shown in the keeping quality of the resultant powders as the preheat temperature of the milk was increased from 140 to 160° F., and a large improvement was noted with an increase from 160 to 170° F. Double nitrogen packing prolongs keeping quality of powders in relation to preheat treatment but is not a substitute for adequate preheat treatment (170° F. for 20 min.). Double nitrogen packing will prevent oxidized flavor in powders with adequate preheat treatment but not a slight flat (chalky) flavor at 85° F. storage. Storage of powders with adequate preheat treatment at 45° F. largely prevented stale as well as oxidized flavor defects in air or nitrogen pack for the duration of the experiment (1 yr.).
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