Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder

Principal component (PC) analysis biplot of whole milk powder volatiles. Codes represent storage time (0–12 mo), packaging (A = air, N = nitrogen), and storage temperature (2°C or 23°C).

Development of hexanal in whole milk powder stored in air or nitrogen at 2°C or 23°C. Each point represents the mean from triplicate measurements. Bars represent standard errors of the means.

Principal component (PC) analysis biplot of whole milk powder descriptive sensory analysis. Codes represent storage time (0–12 mo), packaging (A = air, N = nitrogen), and storage temperature (2°C or 23°C).

Consumer acceptance of reconstituted whole milk powder (WMP) stored up to 1 y in air or nitrogen at 2°C or 23°C, evaluated every 3 mo. Acceptance was scored on a 9-point hedonic scale where 1 = dislike extremely and 9 = like extremely. ^a–eDifferent letters indicate significant differences (P<0.05).

Consumer acceptance of white chocolate made from whole milk powder (WMP) stored up to a year in air or nitrogen at 2°C or 23°C, evaluated every 3 mo. Acceptance was scored on a 9-point hedonic scale where 1 = dislike extremely and 9 = like extremely. ^a–fDifferent letters indicate significant differences (P<0.05).

Consumer acceptance of milk chocolate made from whole milk powder (WMP) stored up to a year in air or nitrogen at 2°C or 23°C, evaluated every 3 mo. Acceptance was scored on a 9-point hedonic scale where 1 = dislike extremely and 9 = like extremely. ^a–eDifferent letters indicate significant differences (P<0.05).