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491. The effect of pre-heating milk at 230° F. (110° C) on the keeping quality of spray-dried whole milk

Published online by Cambridge University Press:  01 June 2009

J. C. D. White ,
R. Waite ,
H. B. Hawley ,
J. G. Clark  and
Kathleen M. Henry
J. C. D. White
Affiliation:
The Hannah Dairy Research Institute, Kirkhill, Ayr
R. Waite
Affiliation:
The Hannah Dairy Research Institute, Kirkhill, Ayr
H. B. Hawley
Affiliation:
Messrs Aplin ' Barrett Ltd., Yeovil
J. G. Clark
Affiliation:
The A. P. V. Co. Ltd., London
Kathleen M. Henry
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

1. Three samples of spray-dried whole milk were made from milk pre-heated at 190, 230° and 230° F. with regenerative cooling to 190° F., in an A.P.V. H.M. Paraflow Heat Exchanger and dried in a Kestner plant. The powders were packed in plain tin-plate cans and stored at 17, 37 and 47° C. The keeping quality of the powders was determined by examination at intervals for palatability, absorption of oxygen and peroxide value of the fat. The biological value and true digestibility of the protein of the powders were estimated in rat-feeding experiments initially and after 6 months' storage. The breadmaking properties of the powders were also examined.

2. The keeping quality, biological and baking tests showed that the three milk powders were very much alike, and that no advantage was gained by raising the preheating temperature of the liquid milk from 190 to 230° F.

Type
Original Articles
Information
Journal of Dairy Research , Volume 19 , Issue 3 , October 1952 , pp. 339 - 347
Copyright
Copyright © Proprietors of Journal of Dairy Research 1952

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