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Stale-Flavor Components in Dried Whole Milk. III. The Steam Distillation of Stale-Flavor Components from Stale Butter Oil

Department of Food Technology, University of Illinois

ABSTRACT

The possibility of separating the stale-flavor component from stale butter oil by steam distillation was investigated.

A procedure was developed by which a fraction was separated from the stale butter oil. This fraction, when dissolved in fresh butter oil and blended with fresh products to the composition of the original milk, yielded a detectable stale flavor in concentration as low as 6.2 parts per million.

This procedure involves the steam distillation of stale butter oil under a pressure of 70 mm. of mercury and at a temperature of approximately 45° C. The distillate is collected in water at 0° C. and the aqueous suspension is extracted with petroleum ether. The fraction containing the stale flavor then is obtained by evaporating the petroleum ether.