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Some Organic Acids in Raw and Heated Skimmilk¹

Department of Dairy Technology, The Ohio Agricultural Experiment Station, Wooster, and The Ohio State University, Columbus

ABSTRACT

It is known that high-temperature heat treatment of milk produces acids, but the specific ones involved, and the relative concentration of those formed under different conditions, have not been completely investigated. Furthermore, the application of sensitive and accurate chromatographic techniques for identifying and measuring individual organic acids is a means of elucidating some of these changes.

A review of earlier work on the acids in heated milk was given by Gould (5). This and subsequent papers dealt with lactic and formic acids (5, 6, 7). Results revealed lactic acid to constitute not more than five per cent of the total acidity (3 to 7 mg/100 gm.) and formic acid about 50% of the total acid produced by heating milk at 116° C. for 2.5 hours (5).

Recent work of a preliminary nature, in which a silica gel chromatographic procedure was utilized, revealed the presence of a variety of acids, including pyruvic, acetic, butyric, and propionic in heated milk (9, 10).

¹ Article 4–56 of the Department of Dairy Technology. Supported in part by the Ohio Dairy Products Research Fund. Article No. 15–57 of the Ohio Agricultural Experiment Station.