Relative Storage Qualities of Frozen and Dried Milk

Tracy, P.H.; Hetrick, J.H.; Krienke, Walter S.

doi:10.3168/jds.s0022-0302(50)91975-8

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1952

1981

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Cited by 8 publications

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“…The results of comparative trials of the keeping properties at -10° F. of fresh milk, and of condensed and dried milk made from it, have been reported by Tracy, Hetrick & Krienke (232). Colvard & Roberts (233) found no evidence of protein or flavour deterioration after storage, for 20 weeks at -12° F., of milk concentrated to one-third of its original volume.…”

Section: Freezingmentioning

confidence: 86%

Section C. Dairy chemistry and physics: Part I. Chemistry and Physical Chemistry: Part II. Rheology

Aschaffenburg

Rowland

Blair

1952

Journal of Dairy Research

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Section: Freezingmentioning

confidence: 86%

Section C. Dairy chemistry and physics: Part I. Chemistry and Physical Chemistry: Part II. Rheology

Aschaffenburg

Rowland

Blair

1952

Journal of Dairy Research

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Section D. Nutritive value of milk and milk products

Kon¹,

Henry²

1954

Journal of Dairy Research

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Protein Stability of Frozen Milk as Influenced by Storage Temperature and Ultrafiltration

Koschak

Fennema

Amundson

et al. 1981

Journal of Food Science

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Milk and milk concentrates containing 12-35% total solids were stored at 0, -2, -4, -6, -8, -12, and -20°C and protein stability of the thawed products was evaluated periodically. Samples stored at -4 to -12'C exhibited poorer protein stability than samples stored at higher or lower temperatures. Ultrafiltered (UF) skimmilk with permeate: retentate ratios of 10:90, 20:80, and 30:70 were stored at -8°C and they remained stable at least three times longer than frozen control samples of UF skimmilk stored at the same temperature. When the extent of UF was increased to 40:60, protein stability in the frozen retentate declined somewhat as compared to that of less concentrated retentates.

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Relative Storage Qualities of Frozen and Dried Milk

Cited by 8 publications

References 7 publications

Section C. Dairy chemistry and physics: Part I. Chemistry and Physical Chemistry: Part II. Rheology

Section C. Dairy chemistry and physics: Part I. Chemistry and Physical Chemistry: Part II. Rheology

Section D. Nutritive value of milk and milk products

Protein Stability of Frozen Milk as Influenced by Storage Temperature and Ultrafiltration

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