Effects of Processing Conditions and Antioxidants on the Oxidative Stability and Carbon Dioxide Formation in Low Fat Dry Milk

D. B. MIN, D. B. TICKNOR, S. H. LEE, G. A. REINECCIUS

Research output: Contribution to journalArticlepeer-review

9 Scopus citations

Abstract

The effects of different processing methods and antioxidants on the oxidative stability and carbon dioxide formation in low fat dry milk at 65°C for 8 days were determined by measuring volatile compound formation, oxygen disappearance, and carbon dioxide formation in the gas‐tight sample bottle by gas chromatography. Foam spray dried or steam jacketed centrifugal wheel atomization dried milks had significantly less (P < 0.05) volatile compound formation, oxygen depletion, and carbon dioxide formation than conventional spray dried milks. Dry milks containing 100 ppm propyl gallate showed significantly less (P <0.05) oxygen disappearance, volatile compound formation, and carbon dioxide formation than dry milks containing 100 ppm butylated hydroxyanisole or tertiarybutyl hydroquinone during storage.

Original languageEnglish (US)
Pages (from-to)401-403
Number of pages3
JournalJournal of food science
Volume55
Issue number2
DOIs
StatePublished - Mar 1990

Fingerprint Dive into the research topics of 'Effects of Processing Conditions and Antioxidants on the Oxidative Stability and Carbon Dioxide Formation in Low Fat Dry Milk'. Together they form a unique fingerprint.

Cite this