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Changes in the Volatile Flavor Components of Sterilized Concentrated Milk during Storage¹

Department of Dairy and Food Industries and Department of Biochemistry University of Wisconsin, Madison

ABSTRACT

A characteristic flavor, often described as an old rubber flavor, frequently develops in sterilized concentrated 3 to 1 milk during storage.

Evidence is presented that ethanal, dimethyl sulfide, acetone, 2-pentanone, and a pentyl acetate are present in sterilized concentrated milks and are related to flavor changes in this product during storage. Quantitative data are presented for these and other volatile compounds in sterilized concentrated milk stored at various temperatures and times.

Increases in storage time or in storage temperature gave significant increases in certain volatile components. Three volatile compounds (including one believed to be 2-pentanone) were detected in stored milks but not immediately after processing and before storage. A possible pentyl acetate was found in the largest amount of all of the volatiles detected in the samples.

¹ Published with the approval of the director of the Wisconsin Agricultural Experiment Station. This work was supported in part by a grant from the U. S. Steel Corporation and by grant No. G-3527 from the National Science Foundation.

² Present address: Institute of Agriculture, Anand, District Kaira, Gujaret State, India.