The Flavor and Flavor Stability of Skim and Whole Milk Powders

摘要

Skim and whole milk powder (SMP, WMP) are widely used as food ingredients and for direct consumption. Since milk powders are stored prior to use, flavor stability and changes in flavor profiles during storage can impact quality and salability. The objectives of this study were to characterize flavor changes in SMP and WMP throughout 36 months at 21℃ using sensory and instrumental methods as well as review sources of flavor formation in milk powders. WMP off-flavor formation occurs as quickly as 3-6 months and is primarily a function of lipid oxidation. SMP flavor is much more variable and some powders develop off-flavors immediately, while others are stable throughout storage. Because off-flavors from milk powders can carry through into product applications, it is important to understand when and how flavor develops to maximize the potential usage of these functional and important ingredients.