Effect of stabilizers and partially hydrogenated vegetable oils on the stability and quality of filled milk
1994
Cordon, J. | Jeon, I.J. | Roberts, H.A. | Senecal, A.G.
The objective of this study was to examine the effect of stabilizers and emulsifiers on the stability and sensory quality of vegetable oils in filled milk. Four formulations selected in a preliminary study from a total of 31 different combinations were pasteurized using a high-temperature short-time pasteurizer and evaluated for stability and sensory quality during storage at 2 C. Results suggest that the four formulations were stable during storage and any of the four formulations could be used effectively for replacing the coconut oil-based formulation. However, the formulation with Sunflower HB 95/stabilizer A possessed the best sensory characteristics after one week, whereas the formulation with Canola/Stabilizer B retained the best flavor and least off-flavor during three weeks of storage. In addition, the latter formulation was similar in flavor quality to coconut oil-based filled milk.
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