الفهرس 
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Abstract
The investigation of the keeping quality of dried milk powder is a very important study for prolonging its shelf-life in the whole milk powder, the fat phase is considered the principal cause of its deterioration. Accordingly, the present study of spray-dried milk deals firstly with improving the keeping quality of local powder milk and increasing its storage life by adding different compounds. Secondly, the carbonyl compounds resulting from fat oxidation and causing its deterioration are separated and determined.