Origin of Delta-Lactones in Heated Milk Fat

Abstract

This investigation concerned attempts to isolate and elucidate the structure of the delta-lactone precursor in milk fat. By use of silica-gel chromatography, thin-layer chromatography, and gel filtration a fraction of milk fat was obtained which contained 2,100 ppm bound delta-decalactone and 8,000 ppm bound delta-dodecalactone. Based on molecular weight considerations, it was concluded that the delta-lactone precursor in milk fat is most likely a monohydroxy-acyl-triglyceride. Preparation of a polystyrene gel filtration column is described and its applicability to the fractionation of milk fat demonstrated. © 1966, American Dairy Science Association. All rights reserved.