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Studies on Oxidized Milk Fat. I. Observations on the Chemical Properties of the Volatile Flavor Material from Oxidized Milk Fat¹

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

ABSTRACT

Many dairy products, especially those which are placed in storage before consumption, are susceptible to off -flavor development due to the oxidative deterioration of the milk fat. Very little information is available on the chemical nature of the characteristic flavor compounds present in oxidized milk fat. The present study involved isolation and chemical characterization of some of the volatile material from oxidized milk fat with particular attention being given to the fractions containing the characteristic flavor and odor compounds.

EXPERIMENTAL

Preparation of oxidized milk fat. Two kg. of milk fat were prepared from unsalted, sweet cream butter, which had been in frozen storage for 4 mo. The butter was melted and washed with hot tap water (71° C.) by passing the butter and water through a centrifugal cream separator until a clear, curd-free oil was obtained. The milk fat was allowed to stand in a loosely stoppered pyrex Erlenmeyer flask in a place in the laboratory where it would be exposed to the maximum amount of diffuse sunlight.

¹ Authorized for publication Feb. 16, 1951, as paper no. 1654 in the Journal Series of the Pennsylvania Agricultural Experiment Station.

² Present address: Dairy Department, University of Maryland, College Park.