A study of the incipient chemical changes in dried milk powder during storage.

The comparatively slow development of the milk powder industry can probably be attributed to the many difficulties involved in the economic manufacture of whole milk powder of high quality. While occasional new processes were invented and patents granted, the commercial production of milk powder dates back only to the closing years of the nineteenth century. However despite the many improvements\ in processing since that time, whole milk powder is still a relatively unstable product. The greatly increased demand because of the war has again focused attention on the difficulties involved in the preparation of a product which would resist the unfavourable conditions of military requirements. It was found at the outset of this investigation that available methods were not sufficiently sensitive to detect incipient chemical changes which occur in whole milk powders and which result in disagreeable flavours and odours.[...