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Methyl Ketones in Evaporated Milk¹

Department of Dairy Science, The Pennsylvania State University, University Park

ABSTRACT

Acetone, pentanone-2, and heptanone-2 were identified as the principal volatile carbonyl compounds in low-temperature, reduced-pressure distillates from commercial evaporated milk. Of these, only heptanone-2 is considered to be of possible flavor significance. Quantitative studies with simplified milk systems and six commercial brands of evaporated milk indicated that the C₅ and C₇ ketones are generated by action of heat on the fat phase. Acetone was detected in unheated milk, but heating enhanced its content. The findings do not preclude the presence of a larger homologous series of methyl ketones in the product. The conditions of distillation (45° C., 25 mm. Hg pressure for 4 hr.) did not appear to volatilize the main caramel flavor components of evaporated milk to any great extent.

¹ Authorized for publication as paper No. 2274 on July 21, 1958, in the Journal Series of the Pennsylvania Agricultural Experiment Station.

² Address: Dairy Research Section, Commonwealth Scientific and Industrial Research Organization, Highett, Victoria, Australia.