Variations in the Susceptibility of the Fat in Dry Whole Milks to Oxidation When Stored at Various Temperatures and in Various Atmospheres

Abstract

Practical experience has show~ that there is no great improvemeat in keeping quality of stored butters unless temperatures below O°C. are used. Relatively low temperatures are therefore employed even when period of storage is short. The idea seems prevalent that in case of dry whole milk~ a low temperature of storage is not an important factor. The work of Dahle and Palmer (1) is only one reported wherein effect of temperatures upon rate of deterioration in dry whole milks has been noted. Their results are qualitative in nature only. They state that the temperature at which powders are stored proved to be an important factor. Not a great deal of difference was observed between powders stored at 4 ° and 20°C., but a great difference was observed when powders were stored at 37°C. ' '