Flavour defects in edible casein and skim-milk powder: I. The role of Maillard browning

Summary Two chemical tests were used to measure the extent of lactose degradation by Maillard browning in casein and skim-milk powder during storage. At the same time these products were evaluated organoleptically. Highly significant correlations between age, flavour score and level of browning in skim-milk powder were in contrast to the lack of any relationship between the flavour score or age of casein and its level of browning. Maillard browning occurring during storage of skim-milk powder was accompanied by increasing levels of cereal and malty flavours. A stale flavour, which closely resembled the musty flavour common to casein, was not observed in skim-milk powder until after storage for 9 months. A distinct difference in the flavour stability of rennet casein and acid casein could not be accounted for in terms of the relative extent of lactose degradation. Evaluation of casein samples with different lactose contents suggested that Maillard browning does not contribute to flavour defects during storage unless the curd is so insufficiently washed during manufacture as to produce an abnormally high level of lactose in the dried product.