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Last modified: May 2, 2003 Printer friendly version : [PDF] [PS] Maillard reaction in milk powder Key words:   Factor structure, Randomized blocks with two-way full factorial treatment structure, repeated measurements. Description In an experiment with production of milk powder the effect of water activity and temperature on the formation of maillard reaction products was investigated. There were 9 treatment combinations of the two factors and three replicates (blocks) of the experiment giving a total of 27 productions. The factors and levels were: water activity (approx. 0.15, 0.25 and 0.10, coded as 1, 2, 3 in the data set), and temperature (100 C, 110 C, 120 C, 140 C). The 27 samples were stored and measurements were made after 4, 6 and 8 weeks. The measurements (response variables) were: concentration of maillard reaction products (which may give a bad taste), and sensory evaluation of taste (high = good taste). Number of observations: 81 Variable                Description water Numbered 1,2,3 temp Values 100,110,120,140 rep The block factor numbered 1,2,3 storage Storage time 4,6,8 maillard Maillard concentration taste sensory taste score Source The Royal Veterinary and Agricultural University, Denmark. Analysis Randomized block (fixed two-way treatment with interaction, random block) for each of the six variables. Repeated measures analysis for each set of three time repeated measurements. Optimized for Microsoft Internet Explorer 6.0 for Windows webmaster