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The Formation of Volatile Acids in Milk by High-Temperature Heat Treatment¹

Agricultural Experiment Station, Michigan State College, East Lansing, Michigan

ABSTRACT

Conclusions: Heating skim milk in cans at 116° C. for one- and two-hour periods appreciably increased the volatile acid content of the milk as determined by steam distillation.

Redistillation of steam distillate obtained from skim milk heated previously for two hours at 116° C. resulted in a curve falling between the formic and acetic acid curves at the start of the distillation, but resembling that obtained from formic acid for the major portion of the distillation period. Under the conditions of this experiment, formic acid constituted 80–85 per cent of the total volatile acids in the skim milk distillate.

¹ Journal Article No. 733, new series, from the Michigan Agricultural Experiment Station.

² Now at the University of Maryland, College Park, Maryland.