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The Isolation of Maltol¹ from Heated Skim Milk^,2

Department of Dairy Husbandry, The Pennsylvania Agricultural Experiment Station, State College, Pennsylvania

ABSTRACT

Maltol is one of the compounds formed in skim milk as a result of prolonged heat treatment at high temperatures. The amount of maltol produced in milk appears to increase with increasing concentration and heat treatment of the milk. The formation of this compound is correlated with browning of the milk and more specifically, depends upon the interaction of the milk proteins upon lactose. These experiments indicate that the complete lactose molecule is required, since maltol could not be produced from either glucose or galactose. A purified sample of casein and the amino acid glycine both were found capable of converting small quantities of lactose to maltol. A catalytic role seems possible for the proteins in the reactions by which maltol is formed in heated milk.

¹ 3-hydroxy-2-methyl-pyrone-(4)

² Authorized for publication as paper no. 1548 in the Journal Series of the Pennsylvania Agricultural Experiment Station.