Variations in milk powder composition attributed to historical manufacturing techniques and equipment shed light on the evolution of dairy products.
This groundbreaking discovery enables researchers to investigate potential changes in the nutritional composition of milk over time.
Exploring Milk's Evolution
A recent comparative study has delved into the historical context of milk production, showcasing the enduring significance of milk as a staple in human nutrition despite advancements in agricultural practices and breeding methods.
The findings of the research underscore the remarkable similarities between historical and modern-day milk, emphasizing its continued relevance in sustaining human diets. This analysis became feasible following the unearthing of milk powder dating back to 1907, preserved during an Antarctic expedition in search of the South Pole.
Published in the Journal of Dairy Science, the research, conducted by the team at the Fonterra Research and Development Centre in New Zealand, offers valuable insights into the evolution of dairy products and their nutritional implications.
Shackleton's Antarctic Expedition
In a bid to achieve a historic milestone by setting foot on the South Pole, Ernest Shackleton embarked on the British Antarctic Expedition aboard the vessel Nimrod.
Departing from Lyttelton, New Zealand, on New Year's Day in 1908, the expedition was laden with dairy provisions, including two cases of cheese, 1,000 pounds of dried whole milk powder, and 192 pounds of butter.
As the port teemed with well-wishers, Shackleton and his crew set sail, venturing closer to the Pole than any prior expedition within 100 nautical miles before establishing their base camp.
During this project, which took place a century after Shackleton's expedition, researchers stumbled upon a container of Defiance brand whole milk powder. This milk powder had been preserved in the frozen conditions of Shackleton's base camp for a remarkable 100 years.
Principal research scientist Skelte G. Anemal, leading the study at the Fonterra Research and Development Centre in New Zealand, provided insights into the manufacturing process of milk powder used in the early twentieth century.
He explained that before the advent of modern vacuum-assisted evaporation techniques, milk powders were typically produced through a roller-drying process. This process involved pouring boiling-hot milk between two steam-heated revolving cylinders, causing the water to evaporate.
The result was a thin sheet of dried milk, which was then milled and sieved to obtain the powdered form. They conducted a thorough analysis, comparing various aspects of whole milk powder samples, including composition, microstructure, and volatile components.
Surprisingly, despite over a century between samples, there were minimal changes in bulk components and detailed compositions. Notably, genetic similarities were found in proteins, fats, and phospholipids. However, oxidation-related volatile compounds differed, likely due to prolonged storage in open tins.
The research team acknowledges the striking resemblances but underscores the notable advancements in the quality of modern spray-dried whole milk powders. These improvements are especially noticeable in attributes like appearance and their enhanced ability to dissolve seamlessly in water.
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