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ABSTRACT LLOYD, MICHELLE ANN. Flavor and Stability of Whole Milk

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ABSTRACT LLOYD, MICHELLE ANN. Flavor and Stability of Whole Milk ABSTRACT LLOYD, MICHELLE ANN. Flavor and Stability of Whole Milk Powder. (Under the direction of Dr. MaryAnne Drake.) Flavor variability and stability of US-produced whole milk powder (WMP) are important parameters for maximizing quality and global competitiveness of this commodity. The US industry standard for shelf-life of whole milk powder (WMP) is 6-9 mo, although previous research has demonstrated flavor changes by 3 mo at ambient storage. Two studies were conducted using sensory and instrumental techniques to (1) characterize flavor and flavor stability of domestic WMP and (2) evaluate the influence of packaging atmosphere, storage temperature, and storage time on WMP shelf-life. Descriptive analysis was conducted using a 10-member trained panel. Selected volatiles were quantified using solid phase microextraction (SPME) with gas chromatography/mass-spectrometry: dimethyl sulfide, 2-methylbutanal, 3-methylbutanal, hexanal, 2-heptanone, heptanal, 1-octen-3-ol, octanal, 3-octen-2-one, and nonanal. For the first study, freshly produced (<1 mo) WMP was collected from 4 US production facilities 5 times over a 1 y period. Each sample was analyzed initially and every 2 mo for sensory profile, volatiles, color, water activity, and moisture through 12 mo storage. Multiple linear regression with backwards elimination was applied to generate equations to predict grassy and painty flavors based on selected volatiles. All WMP were between 2-3% moisture and 0.11-0.25 water activity initially. WMP varied in initial flavor profiles with varying levels of cooked, milkfat, and sweet aromatic flavors. During storage, grassy and painty flavors developed, while sweet aromatic flavor intensities decreased. WMP developed painty flavor between 4 and 6 mo. Painty and grassy flavors were confirmed by increased levels (p<0.05) of lipid oxidation products such as hexanal, heptanal, and octanal. Hexanal, 2-heptanone, 1-octen-3-ol and nonanal concentrations were the best predictors of grassy flavor (r=0.62, R2=0.38, p<0.0001) while hexanal, 2- methylbutanal, 3-methylbutanal, octanal, and 3-octen-2-one concentrations were the best predictors of painty flavor (r=0.78, R2=0.61, p<0.0001). For the second study, two batches of WMP were repackaged in plastic laminate pouches with air or nitrogen and stored at 2 ˚C or 23 ˚C for one y. In addition to sensory and volatile compound analyses, consumer acceptance testing (n=75) was conducted every 3 mo with reconstituted WMP and white and milk chocolate made from each treatment. Data were analyzed using analysis of variance with Fisher’s LSD, Pearson’s correlation analysis, and principal component analysis, with significance at p<0.05. Air stored WMP had higher peroxide values, lipid oxidation volatiles and grassy and painty flavors than nitrogen flushed WMP. Storage temperature did not impact levels of straight chain lipid oxidation volatiles; 23 ˚C storage resulted in higher cooked and milkfat flavors and lower levels of grassy flavor compared with 2 ˚C storage. Consumer acceptance was negatively correlated with lipid oxidation volatiles and painty flavor. Nitrogen flushing prevented the development of painty flavor in WMP stored up to 1 y at either temperature, resulting in chocolate with high consumer acceptance. Nitrogen flushing can be applied to extend the shelf life of WMP; refrigerated storage also plays a role, but to a lesser extent. These results provide baseline information to determine specific factors that can be controlled to optimize US WMP flavor and flavor stability. Flavor and Stability of Whole Milk Powder by Michelle Ann Lloyd A dissertation submitted to the Graduate Faculty of North Carolina State University In partial fulfillment of the Requirements for the degree of Doctor of Philosophy Food Science Raleigh, NC Dec 2008 APPROVED BY: ______________________________ ______________________________ Dr. MaryAnne Drake Dr. E. Allen Foegeding Chair of Advisory Committee ______________________________ ______________________________ Dr. Timothy Sanders Dr. Donn Ward DEDICATION This book is dedicated to my family and friends who encouraged and supported me in all of my educational pursuits. ii BIOGRAPHY Michelle Lloyd was born at Ellsworth Air Force Base (AFB), South Dakota. She was the first of 10 children born to Bruce and Esther Lloyd. Her family moved a lot while she was growing up, so she had the opportunity to live in the following places: Orem, UT; Grand Forks AFB, ND; Bennion, UT; Hanscom AFB, MA; Kearns, UT and Layton, UT, where her family currently resides. She discovered the major of food science when filling out her college application and has enjoyed it ever since. She received a BS and MS degree in food science from Brigham Young University (BYU) in Provo, UT. As an undergraduate student, she worked part-time in the BYU Food Quality Assurance Lab, testing the quality and safety of canned food produced by LDS Welfare Services. Upon graduation, she became the supervisor of the lab and worked full-time in this position while earning her master’s degree. Her thesis was on the sensory and nutritional quality of nonfat dry milk in long term storage. After receiving her MS degree, she spent a year and a half at BYU mentoring undergraduate students in food storage research before beginning a PhD at NC State under the direction of Dr. MaryAnne Drake. During her time at NC State, she has been an active member of the Food Science Club, serving in the following positions: secretary, historian, publicity committee, outreach committee, website co-chair, and college bowl team member (with a 2nd place win at the Annual Meeting of the Institute of Food Technologists in New Orleans in 2008). In her spare time, she enjoys preserving memories through taking pictures, scrapbooking, editing home movies, and compiling information about her ancestors. She iii also enjoys vegetable gardening, cooking, and sharing her food with others. Anyone she associates with will quickly learn that she is passionate about food science and loves to conduct experiments and taste tests, even in her own kitchen. She hopes to use her talents and skills to make the world a better place to live. Her future plans include returning to Brigham Young University as a faculty member in the Department of Nutrition, Dietetics and Food Science where she will teach food chemistry and food analysis classes and conduct research related to food flavor, stability, and shelf-life. iv ACKNOWLEDGMENTS Thank you to everyone who helped me throughout my PhD program, including: □ My committee □ My lab (especially those on the whole milk powder descriptive panel) □ School friends □ Church friends □ My family □ Those who provided funding and research assistance o California Dairy Research Foundation (Davis, CA) o WMP suppliers o California Dairies, Inc. (for their assistance with proximate analyses) o The Hershey Company Finally, thank you to King Benjamin, an exemplary leader who lived over 2100 years ago (and those who preserved his words so that we can have them today). His inspiring words have been my motto throughout my PhD program: “And see that all these things are done in wisdom and order; for it is not requisite that a man should run faster than he has strength. And again, it is expedient that he should be diligent, that thereby he might win the prize; therefore, all things must be done in order” (Book of Mormon, Mosiah 4:27). v TABLE OF CONTENTS List of Tables ........................................................................................................................ viii List of Figures ......................................................................................................................... ix Chapter 1. General Introduction to Whole Milk Powder ....................................................1 Production and Processing .................................................................................1 Flavor and Flavor Stability ..............................................................................22 Conclusions ......................................................................................................33 References ........................................................................................................34 Chapter 2. Flavor Variability and Stability of Whole Milk Powder .................................46 Abstract ............................................................................................................47 Introduction ......................................................................................................49 Materials and Methods .....................................................................................52 Results and Discussion ....................................................................................58 Conclusions ......................................................................................................71 References ........................................................................................................73 Acknowledgements ..........................................................................................79 Chapter 3. Effect of Nitrogen Flushing and Storage Temperature on Flavor and Stability of Whole Milk Powder ...........................................................................................97 Abstract ............................................................................................................98 Introduction ......................................................................................................99
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