Effect of Pollution of Air with Ozone on Flavor of Spray-Dried Milks

Abstract

In an investigation of seasonal variations in the flavor quality of milk powders manufactured in the Dairy Products Laboratory, we conducted a series of experiments in which low-heat, spray-dried milks were manufactured during a period of low background levels of ozone. The effect of ozone on the flavor of dried milks was ascertained by manufacturing, in each experiment, powders both with and without addition of ozone to the dryer air, and subsequently evaluating their flavor by a trained taste panel.