STABILITY OF DRIED FILLED MILKS

Samples of dried filled milk (DFM) were made with several vegetable fa ts and compared with dried milk. Several specially prepared vegetble o ils, such as Trisun HS-500, hydrogenated cottonseed oil and hydrogenat ed coconut oil could impart stability to the DFM as high as that impar ted by milk fat to conventional dried milk. Stability could be further enhanced by appropriate antioxidant and storage conditions. The simpl e technique of measuring oxygen consumption by the DFM was as effectiv e as flavor evaluation, gas chromatography of volatiles, or spectrosco py for screening large numbers of samples or as a quality control proc edure.