Factors Affecting the Rehydration of Milk Powders

  As powdered products, including whole milk powder, are shipped around the world and often held in storage for extended periods, there is a real risk of degradation, which could significantly reduce the product's shelf life. In the case of whole milk powder, the presence of unsaturated fats makes it susceptible to oxidation. Oxidation is a chemical reaction that occurs when oxygen comes into contact with these unsaturated fats, leading to the degradation of the fats and resulting in off-flavors, rancidity, and a decrease in nutritional quality. ​​​ Read More:   Functional Properties of Whole Milk Powder Oxygen in the air can react with the unsaturated fatty acids present in whole milk powder, causing the formation of free radicals. These free radicals initiate a chain reaction known as lipid oxidation, which leads to the breakdown of fats and the development of undesirable flavors and aromas. The process of oxidation can be accelerated by factors such as exposure to light, he...