New research uncovers parallels between century-old milk powder and its modern counterpart, emphasizing enduring traits through generations.
Researchers studying dairy products can now address whether the milk consumed today differs from that consumed in the past.The research reveals more similarities than differences between the milk of the past and present, highlighting its enduring importance in our diets.
“Before we had vacuum-assisted evaporation, milk powders in the early twentieth century were manufactured by a roller-drying process involving boiling-hot milk being poured between two steam-heated revolving cylinders so that the water evaporated, leaving a thin sheet of dried milk that would have been milled and sieved,” said Skelte G.
The unexpected findings ran counter to theories that milk has changed throughout time. “Despite more than a century between the samples, the composition of bulk components and detailed protein, fat, and minor components have not changed drastically in the intervening years,” said Anema. The Shackleton samples also included volatile fragrance molecules associated with oxidation, which was another noteworthy variation. Researchers suggest that one of the reasons for it could be “less-than-ideal collection and storage of the raw milk before drying, but it’s much more likely that—even in frozen conditions—being stored in an open tin for a century is going to result in continued oxidation,” said Anema.
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