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Packaged, reduced-fat milk was subjected to a 20 min/day temperature cycle during a 7day refrigeration period to determine the effect on milk quality. Temperature cycling did not affect the compositional or microbial counts in reduced-fat milk stored in various package sizes. Analysis of headspace compounds during the 7 days of storage, however, showed that benzaldehyde, 2-butanone, 2heptanone, hexanal, and octanal concentrations significantly changed, indicating that milk flavor was altered. Concentration of heptanal, a compound associated with lipid oxidation, was higher in milk packaged in half-gallon and 1-gallon containers, compared with milk packaged in 1-cup containers.

Milk quality as a function of temperature-cycled, reduced-fat milk stored in various size containers