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

The US industry standard for shelf-life of whole milk powder (WMP) is 6 to 9 mo, although previous research has demonstrated flavor changes by 3 mo at ambient storage. This study evaluated the influence of packaging atmosphere, storage temperature, and storage time on WMP shelf-life using sensory an...

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Veröffentlicht in:	Journal of dairy science Jg. 92; H. 6; S. 2409 - 2422
Hauptverfasser:	Lloyd, M.A., Hess, S.J., Drake, M.A.
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	New York, NY Elsevier Inc 01.06.2009 American Dairy Science Association Am Dairy Sci Assoc Elsevier
Schlagworte:	Adult analysis Animal productions Animals Biological and medical sciences Cacao Cacao - standards chemistry Color Correlation analysis dried dairy ingredient dried milk flavor Flushing Food Handling Food Handling - methods Food industries food packaging food storage Food Technology Fundamental and applied biological sciences. Psychology Gas chromatography Humans lipid peroxidation Mass spectrometry methods Middle Aged Milk Milk - chemistry Milk - standards Milk and cheese industries. Ice creams modified atmosphere packaging Nitrogen Nitrogen - chemistry nitrogen flushing Oxidation Oxygen Oxygen - analysis Peroxides Peroxides - analysis Principal Component Analysis Principal components analysis sensory properties shelf life storage storage quality storage temperature Taste Temperature Terrestrial animal productions Variance analysis Vertebrates whole milk whole milk powder Young Adult flavor storage whole milk powder dried dairy ingredient Temperature Dried milk Dairy product Shelf life Nitrogen Flavor Whole milk Warehousing Ingredient Dairy industry Food preservation
ISSN:	0022-0302, 1525-3198, 1525-3198
Online-Zugang:	Volltext
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