Stability of Milk and its Concentrates in Frozen Storage at Various Temperatures

Abstract

The frozen state is the only form in which milk and its fluid concentrate can be preserved for relatively long periods without changing their characteristic flavor. For the most part, investigators (1, 2, 4, 5, 9) have worked with frozen milk of one concentration or milk stored at one temperature, but direct comparisons are needed covering the practical range of concentration at several temperatures below freezing. On this account and because of increasing interest in these products, the information on the stability of milk and its concentrates in frozen storage should be reexamined and further details should be made available.