Heat-Induced Changes in Milk Fat

Abstract

A study on the effect of heat on milk fat shows that acetone, pentanone-2, heptanone-2, nonanone-2, and undecanone-2 are formed in the absence of oxygen and moisture. The use of gas chromatography with capillary columns and flame ionization detection also reveals the presence of many other components. Among these, and present in relatively small quantities, are the evennumbered carbon ketones butanone-2, hexanone-2, and octanone-2, as well as the n-alkanals C1 to C9. Temperatures above 100 C appear to be critical for the development of an off-flavor. Samples of milk fat so heated and homogenized into fresh skimmilk had a marked resemblance to reconstituted milk powder when subjected to a taste panel. The effects of heat in the absence of oxygen on the color of anhydrous milk fat are shown. © 1962, American Dairy Science Association. All rights reserved.