Milk quality as a function of temperature-cycled, reduced-fat milk stored in various size containers

Authors

L.F. Julstron
Karen A. Schmidt

Keywords

Dairy Day, 2006; Kansas Agricultural Experiment Station contribution; no. 07-118-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 965; Dairy; Milk flavor; Packaging size; Temperature cycling

Abstract

Packaged, reduced-fat milk was subjected to a 20 min/day temperature cycle during a 7-day refrigeration period to determine the effect on milk quality. Temperature cycling did not affect the compositional or microbial counts in reduced-fat milk stored in various package sizes. Analysis of headspace compounds during the 7 days of storage, however, showed that benzaldehyde, 2-butanone, 2-heptanone, hexanal, and octanal concentrations significantly changed, indicating that milk flavor was altered. Concentration of heptanal, a compound associated with lipid oxidation, was higher in milk packaged in half-gallon and 1-gallon containers, compared; Dairy Day, 2006, Kansas State University, Manhattan, KS, 2006;

Recommended Citation

Julstron, L.F. and Schmidt, Karen A. (2006) "Milk quality as a function of temperature-cycled, reduced-fat milk stored in various size containers," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 2. https://doi.org/10.4148/2378-5977.3164