Researchers have recently uncovered a century-old container of whole milk powder from New Zealand, transported to Antarctica with Ernest Shackleton's expedition in 1907. This discovery has opened a window for dairy researchers to explore the evolution of milk products across generations.
In a comparative study published in the Journal of Dairy Science, researchers looked into the qualities of dairy products through time, highlighting surprising similarities between milk of the past and present.
Ernest Shackleton's British Antarctic Expedition embarked on New Year's Day in 1908, carrying essential supplies including 1,000 pounds of dried whole milk powder. Remarkably, one container of Defiance brand milk powder was recently discovered, frozen at Shackleton's base camp for over a century, during an Antarctic Heritage Trust restoration project.
Lead investigator Dr. Skelte G. Anema emphasizes the importance of this discovery, describing the Shackleton milk as a well-preserved sample from the pioneering era of milk powder production. The find offers a unique opportunity to compare century-old milk powder with modern counterparts, providing insights into historical dairy practices.
With assistance from the Antarctic Heritage Trust, the research team conducted a comprehensive analysis comparing the composition, minerals, proteins, fatty acids, and microstructural properties of the historic milk powder with modern samples from Fonterra. Surprisingly, despite significant advancements, the composition of key components remains largely unchanged over the years.
While both samples share remarkable similarities, differences in mineral composition and oxidation-related aroma compounds were observed in the Shackleton milk powder. These variances are attributed to historical storage conditions and equipment quality, highlighting advancements in modern dairy processing.
Despite differences, both historic and modern milk powders serve as essential sources of protein and energy. The study underscores the enduring importance of dairy products in human nutrition, fueling exploration and discovery across generations.
Dairy production involves a series of steps, beginning with the care and management of dairy animals, typically cows. These animals are fed a balanced diet to ensure optimal health and milk production. Milking occurs one to three times daily, depending on the farm's practices and the cow's lactation cycle.
After milking, the raw milk is transported to a processing facility where it undergoes pasteurization to kill harmful bacteria. It may also be homogenized to ensure a consistent texture and prevent cream separation.
The processed milk is then packaged into various products such as milk, cheese, yogurt, and butter. Each product requires specific processes such as culturing for yogurt or aging for cheese. Quality control measures are implemented throughout production to ensure safety and consistency.
Finally, the dairy products are distributed to retailers or directly to consumers, completing the journey from farm to table.
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