The Keeping Quality of Whole Milk Powder. I. The Effect of Preheat Temperature of the Milk on the Development of Rancid, Oxidized and Stale Flavors with Different Storage Conditions

Section D. Nutritive value of milk and milk products

“…Paper (500) deals with methods of utilization of dried milk in Israel. Lange(50l) reviews the value of natural or added anti-oxidants for the preservation of dried milk and dried cream; methods for improving the keeping quality and preserving the nutritive value of spray-dried milk are described in (502,503,504,505,506,507). Daal-Berg (508) considers that reconstituted roller-dried milk is nutritionally inferior to reconstituted spraydried milk because of lower calorie, protein and ash content.…”