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Formic Acid Content of Milk Heated to High Temperatures as Determined by the Distillation Procedure¹

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

ABSTRACT

Formic acid determinations by the distillation method were made on milk to which known amounts of formic acid were added and on milk which had been heated for one and two hour periods at 116° C.

From 60 to 71 percent of the added formic acid was recovered by the method used with an average recovery of 66.5 per cent.

Milk heated for one hour averaged 9.9 mg. of formic acid per 100 ml. of milk when the retention correction was used. This represented approximately 49 percent of the total titrable acidity increase. In contrast, milk heated for two hours contained a corrected average of 21.8 mg. formic acid per 100 ml. of milk, or an amount equivalent to approximately 57 percent of the total titrable acidity increase.

¹ Journal Article No. 773, new series, from the Michigan Agricultural Experiment Station.

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