Abstract
The flavor components and thier change during storage in whole milk powder and skimmilk powder were compared for obtaining basic informations to improve the flavor preference of skimmilk powder.
Studies were also made on the effect of added foreign lipids upon the preference of reconstituted skimmilk.
1. Major fatty acids were n-butyric and n-caproic in both milk powders. No significant difference in total fatty acid content was observed.
2. Volatile carbonyl compounds were few and of trace amount in fresh skimmilk powder, but increased during storage. On the other hand, small amount of volatile carbonyl compounds were observed in fresh whole milk powder and they showed further increase during storage.
3. More H2S was found in skimmilk powder compared with whole milk powder. It increased during storage in both powders.
4. Flavor preference of reconstituted skimmilk was considerably improved by the addition of suitable foreign lipids and flavor compounds.
