Influence of storage at high temperature and relative humidity on some chemical and physical changes in commercially-produced milk powder
1999
Kim, C.M. | Farkye, N.Y. (California Polytechnic State Univ., San Luis Obispo (USA). Dairy Products Technology Centre)
The purpose of this study was to determine the effects of storage under tropical conditions (37¦C and 90/ relative humidity) on some properties of dried milk. Dried milk (i.e., whole milk powder (WMP) or skimmilk powder (SMP)) for commercial distribution was obtained from various manufacturers. Each manufacturer provided 15 bags of product from a single production lot. Powder from three randomly selected bags from each lot was sub-sampled and re-packaged (with N2 flushing) in 5-kg portions in tin cans with 3 mil (0.0762 mm) LDPE liners or 3-ply paper bag with 3 or 4 mil (0.1016 mm) LDPE liners to simulate bag-in-bag style packaging). Re-packaged samples and remaining original bags were stored under the tropical conditions. Products were taken at intervals for analyses. After 4 months storage, moisture levels increased from 1.6 - 3.4/ up to 5.8/. Similarly, Aw increased from 0.17 - 0.25 to 0.57 in WMP and 0.34 in SMP. Solubility index, titratable acidity, and brown colour intensity increased during storage whereas pH values decreased. The rate of change was influenced by liner thickness. Changes in samples sealed in 3 mil liners were greater than those sealed in 4 mil liners. Minimal changes occurred when tin can was used as outer package.
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