Skip to main content
SpringerLink
Log in

Concentrated and Dried Milk Products

  • Chapter
  • First Online:
The Sensory Evaluation of Dairy Products

  • 4863 Accesses

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 79.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 99.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Notes

  1. 1.

    This chapter is entirely based on the works published by Bodyfelt et al. (1988). Much of the language and organization of the text is retained in this revision in keeping with the theme and intentions of the revision of the entire book.

References

  • American Dairy Products Institute, Inc. 2002. Standards for Grades of Dry Milks, Including Methods of Analysis (Manual). Elmhurst, IL. 57 pp.

    Google Scholar 

  • American Public Health Association. 2004. Standard Methods for the Examination of Dairy Products (17th Edition). H.M. Wehr and J.F. Frank eds. American Public Health Association, Washington D.C.

    Google Scholar 

  • Anderson, M., Brooker, B.E., Cawston, T.E., and Cheeseman, G.C. 1977. Changes during storage in stability and composition of ultra-heat-treated aseptically packed cream of 18% fat content. J. Dairy Res. 44:111–123.

    Article  CAS  Google Scholar 

  • Arnold, R.G., Libbey, L.M., and Day, E.A. 1966. Identification of components in the stale flavor fraction of sterilized concentrated milk. J. Food Sci. 31:566–573.

    Article  CAS  Google Scholar 

  • Association of Official Analytical Chemists, International. 2006. Official Methods of Analysis 18th Ed. Revision 1. AOAC International, Arlington VA.

    Google Scholar 

  • Banavara, D.S., Anupama, D., and Rankin, S.A. 2003. Studies on physicochemical and functional properties of commercial sweet whey powders. J. Dairy Sci. 86:3866– 3875.

    Article  CAS  Google Scholar 

  • Bodyfelt, F.W., Andrews, M.V., and Morgan, M.E. 1979. Flavors associated with the use of Cheddar chesse whey powder in ice cream mix. J. Dairy Sci. 62(1):51.

    Google Scholar 

  • Bodyfelt, F.W., Tobias, J., and Trout, G.M. 1988. The Sensory Evaluation of Dairy Products. Van Nostrand Reinhold, New York, NY.

    Google Scholar 

  • Carunchia-Whetstine, M.E., Croissant, A.E., and Drake, M.A. 2005. Characterization of dried whey protein concentrate and isolate flavor. J. Dairy Sci. 88:3826–3839.

    Article  CAS  Google Scholar 

  • Carunchia Whetstine, M.E. and Drake, M.A. 2007. The flavor and flavor stability of skim and whole milk powders. Chapter 13 In Flavor Chemistry of Dairy Products. K.R. Cadwallader, M.A. Drake, R. McGorrin, Eds. ACS Publishing, Washington, DC. pp. 217–252.

    Chapter  Google Scholar 

  • Carunchia-Whetstine, M.E., Parker, J.D., Drake, M.A., and Larick, D.K. 2003. Determining flavor and flavor variability in commercially produced liquid Cheddar whey. J. Dairy Sci. 86:439–448.

    Article  CAS  Google Scholar 

  • Caudle, A.D., Yoon, Y., Drake, M. 2005. Influence of flavor variability in skim milk powder on consumer acceptability of ingredient applications. J. Food Sci. 70(7):S427–S431.

    Article  CAS  Google Scholar 

  • Code of Federal Regulations. 2006. Titles 7 and 21. U.S. Government Printing Office, Washington, D.C.

    Google Scholar 

  • Dattatreya, A., Etzel, M.R., and Rankin, S.A. 2007. Kinetics of browning during accelerated storage of sweet whey powder and prediction of its shelf life. Int. Dairy J. 17(2):177–182.

    Article  CAS  Google Scholar 

  • Dattatreya, A. and Rankin, S.A. 2006. Moderately acidic pH potentiates browning of sweet whey powder. Int. Dairy J. 16 (2006):822–828.

    Article  CAS  Google Scholar 

  • Davis, R.N. 1939. Some properties of milk powders with particular reference to sweet buttermilk powders. J. Dairy Sci. 22:179–189.

    Article  CAS  Google Scholar 

  • Drake, M.A., Karagul-Yuceer, Y., Cadwallader, K.R., Civille, G.V., and Tong, P.S. 2003. Determination of the sensory attributes of dried milk powders and dairy ingredients. J. Sens. Stud. 18:199–216.

    Article  Google Scholar 

  • Drake, M.A., Miracle, R.E., Caudle, A.D., Cadwallader, K.R. 2006. Relating Sensory and Instrumental Analyses. Chapter 2 in Sensory- Directed Flavor Analysis. R. Marsili, Ed., CRC Press, Taylor and Francis Publishing, Boca Raton, FL. pp. 23–55.

    Google Scholar 

  • Drake, M.A., Yates, M.D., and Gerard, P.D. 2005. Impact of serving temperature on trained panel perception of Cheddar cheese flavor attributes. J. Sens. Stud. 20(2):147–155.

    Article  Google Scholar 

  • Fox, P.F. 1995. Heat-Induced Changes in Milk, 2 nd ed. P.F. Fox, Ed., International Dairy Federation, Brussels, Belgium. 455 pp.

    Google Scholar 

  • Gould, I.A. and Leininger, E. 1947. Composition of the solids which deposit from evaporated milk during storage. Mich. Agr. Expt. Sta. Quart. Bul. 30(1):54.

    CAS  Google Scholar 

  • Graham, D.M., Hutton, J.T., and McIntire, J.M. 1981. Concentrated and dry milks and wheys in the third quarter of the 20th century. J. Dairy Sci. 64:1055–1062.

    Article  Google Scholar 

  • Hall, C.W. and Hedrick, T.I. 1971. Drying Milk and Milk Products (2 nd Edition). AVI Pub. Westport, CT. 338 pp.

    Google Scholar 

  • Hammer, B.W. 1919. Studies on formation of gas in sweetened condensed milk. IA. Agr. Exp. Sta. Res. Bul. 54. Ames.

    Google Scholar 

  • Hunziker, O.F. 1949. Condensed Milk and Milk Powder. Published by the author. LaGrange, IL. 502 pp.

    Google Scholar 

  • Karagul-Yuceer, Y., Cadwallader, K.R., and Drake, M.A. 2002. Volatile flavor components of stored nonfat dry milk. J. Agric. Food Chem. 50(2):305–312.

    Article  Google Scholar 

  • Karagul-Yuceer, Y., Drake, M., and Cadwallader, K.R. 2001. Aroma-active components of nonfat dry milk. J. Agric. Food Chem. 49(6):2948–2953.

    Article  CAS  Google Scholar 

  • Karagul-Yuceer, Y., Drake, M.A., and Cadwallader, K.R. 2004. Evaluation of the character impact odorants in skim milk powder by sensory studies on model mixtures. J. Sens. Stud. 19(1):1–13.

    Article  Google Scholar 

  • Karagul-Yuceer, Y., Vlahovich, K.N., Drake, M.A., and Cadwallader, K.R. 2003. Characteristic aroma components of rennet casein. J. Agric. Food Chem. 51(23):6797–6801.

    Article  Google Scholar 

  • Lea, C.H., Moran, T., and Smith, J.A. 1943. The gas-packing and storage of milk powder. J. Dairy Res. 13(2):162–215.

    Article  CAS  Google Scholar 

  • Lloyd, M.A., Zou, J., Ogden, L.V., and Pike, O.A. 2004. Sensory and nutritional quality of nonfat dry milk in long-term residential storage. J. Food Sci. 69(8):S326–S331.

    Article  CAS  Google Scholar 

  • Mahajan, S.S., Goddik, L., and Qian, M.C. 2004. Aroma compounds in sweet whey powder. J. Dairy Sci. 87:4057–4063.

    Article  CAS  Google Scholar 

  • Miller, G.D., Jarvis, J.K., and McBean, L.D. 1999. Handbook of Dairy Foods and Nutrition (2nd Edition). CRC Press, Boca Raton, FL. 448 pp.

    Book  Google Scholar 

  • Mojonnier, T. and Troy, H.C. 1925. The Technical Control of Dairy Products. Mojonnier Bros. Co. Chicago, IL.

    Google Scholar 

  • Muck, G.A., Tobias, J., and Whitney, R.M. 1963. Flavor of evaporated milk. I. Identification of some compounds obtained by the petroleum ether solvent partitioning technique from aged evaporated milk. J. Dairy Sci. 46:774–779.

    Article  CAS  Google Scholar 

  • Rice, R.E. 1926. Sweetened condensed milk. VI. Tallowiness. J. Dairy Sci. 9(5):459–469.

    Article  CAS  Google Scholar 

  • Rombaut, R., Camp, J.V., and Dewettinck, K. 2006. Phospho- and sphingolipid distribution during processing of milk, butter and whey. Int. J. Food Sci. Tech. 41(4):435–443.

    Article  CAS  Google Scholar 

  • Russell, T.A., Drake, M.A., and Gerard, P.D. 2006. Sensory properties of whey and soy proteins. J. Food Sci. 71(6):S447–S455

    Article  CAS  Google Scholar 

  • Sano, H., Egashira, T., Kinekawa, Y., and Kitabatake, N. 2005. Astringency of bovine milk whey protein. J. Dairy Sci. 88:2312–2317

    Article  CAS  Google Scholar 

  • Sato, M. 1923. Sediments of evaporated milk. Proc. World's Dairy Congo II:1284. Washington, D.C.

    Google Scholar 

  • Smith, K.E. 2004. Dairy proteins. http://www.cdr.wisc.edu/applications/whey/resources.html Accessed Dec. 10, 2007.

  • Sodini, I., Morin, P., Olabi, A., and Jimenez-Flores, R. 2006. Compositional and functional properties of buttermilk: a comparison between sweet, sour, and whey buttermilk. J. Dairy Sci. 89:525–536.

    Article  CAS  Google Scholar 

  • Sommer, H.H. and Hart, E.B. 1926. The heat coagulation of evaporated milk. Wis. Agr. Expt. Sta. Tech. Bul. 67.

    Google Scholar 

  • Sundararajan, N.R., Muck, G.A., Whitney, R. McL., and Tobias, J. 1966. Flavor of evaporated milk. II. Changes in flavor on storage of evaporated milk made by three processes. J. Dairy Sci. 49:169–172.

    Article  Google Scholar 

  • Thomas, E.L. 1958. Dry milk products scorecard including scoring guide and definition of terms; Report of subcommittee to develop a scorecard for nonfat dry milk. 53rd Ann. Meeting, Amer. Dairy Sci. Assoc. Raleigh, NC.

    Google Scholar 

  • U.S. Department of Agriculture. 1986. Methods of Laboratory Analysis. DA Instruction No. 918-103. Dry milk products series. Dairy Grading Branch, AMS. Washington, D.C.

    Google Scholar 

  • U.S. Department of Health and Human Services. 2005. Grade A Pasteurized Milk Ordinance. Food and Drug Administration. Washington, D.C.

    Google Scholar 

  • Whitaker, R. 1931. The feathering of evaporated milk in hot coffee. J. Dairy Sci. 14:177–188.

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. University of Wisconsin-Madison, Department of Food Science, 1605 Linden Drive, Madison, WI 53706

    Scott Rankin

Authors
  1. Scott Rankin
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Dept. Food Science & Human Nutrition, Washington State University, Dairy Road 1, Pullman, 99164-6376, U.S.A.

    Stephanie Clark

  2. Dept. Food Science & Human Nutrition, Washington State University, Dairy Road 1, Pullman, 99164-6376, U.S.A.

    Michael Costello

  3. Department of Food Science, North Carolina State University, Raleigh, 27695-7624, U.S.A.

    MaryAnne Drake

  4. Department of Food Science, Oregon State University, NW 34th 503, Corvallis, 97330-5047, U.S.A.

    Floyd Bodyfelt

Rights and permissions

Reprints and permissions

Copyright information

© 2008 Springer Science+Business Media, LLC

About this chapter

Cite this chapter

Rankin, S. (2008). Concentrated and Dried Milk Products. In: Clark, S., Costello, M., Drake, M., Bodyfelt, F. (eds) The Sensory Evaluation of Dairy Products. Springer, New York, NY. https://doi.org/10.1007/978-0-387-77408-4_11

Download citation

Publish with us

Policies and ethics

Search

Navigation