Organoleptic Properties of Foam Spray-Dried Products Made from Deodorized Milk Fat and Skimmilk

Powders made by foam spray drying mixtures of deodorized milk fat and skimmilk were reconstituted to beverages having a flavor similar to fresh whole milk. When packed in oxygen-free atmosphere of nitrogen, only a slight decline in flavor score was noted during storage for six months at 4 and 27C. H...

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Bibliographic Details
Published in:Journal of dairy science 1971-02, Vol.54 (2), p.173-177
Main Authors: Kurtz, F.E., Tamsma, A., Pallansch, M.J.
Format: Article
Language:English
Subjects:
alternative farming
organic production
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Summary:Powders made by foam spray drying mixtures of deodorized milk fat and skimmilk were reconstituted to beverages having a flavor similar to fresh whole milk. When packed in oxygen-free atmosphere of nitrogen, only a slight decline in flavor score was noted during storage for six months at 4 and 27C. Highest initial flavor score and best storage stability were obtained when continuously made milk fat was deodorized and recombined with the skimmilk without exposure to air prior to condensing and drying with ozone-free air.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(71)85807-1