Frozen Homogenized Milk. II. Effect of Freezing and Storage Temperatures on the Chemical and Bacteriological Properties of Homogenized Milk

Reviews of the progress of Dairy Science: Frozen concentrated milk

“…As a result of an intensive research programme, it became possible to produce frozen unconcentrated milk with a shelf life of 6 months or longer (e.g. Babcock et al 1946Babcock et al , 1947a1948a, 6;. However, after concentration by a factor of 3, frozen milk had a markedly reduced shelf life and, although significant improvements in freezing technology have since been made, little commercial exploitation of frozen concentrate has occurred.…”

Section C. Dairy Chemistry and Physics: Part I. Chemistry and Physical Chemistry

“…Samples stored at -32-8 and -40° C. for 115 days showed no loss in quality; samples frozen at -10° C. and then stored at -32-8° C. kept almost as well, but samples stored at a higher temperature than that of the original freezing developed oxidized flavours and showed signs of physical separation. The same authors(354) observed that frozen homogenized milk, stored under a variety of freezing and holding conditions, showed an increase in all solid constituents in the lower fractions. Doan & Warren (355) have investigated the gradual and progressive flocculation of protein material in concentrated skim milks kept in frozen storage.…”