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Efficiency of Laboratory Steam Deodorization in Quantitative Recovery of Aliphatic Delta-Lactones from Butteroil¹

Department of Dairy Science, Division of Food Science and Industry, The Pennsylvania State University, University Park

ABSTRACT

Numerous techniques have been employed for isolating aliphatic lactones from milk fat. These include steam deodorization (3, 10); methanol extraction (1); molecular distillation (1, 4); silicic acid column chromatography (2, 5); and thin-layer chromatography (5, 6, 11). Laboratory steam deodorization has been shown to be an effective method in stripping the lactones and methyl ketones from butteroil to improve the flavor stability. Tharp (10) found that deodorization for 3 hr at 125 C and 5.0 ± 0.5 mm Hg was sufficient to generate and completely eliminate the coconut (lactone) flavor from milk fat. In a recent study, Nelson et al. (7) presented preliminary evidence that a statistically significant improvement in flavor stability of butteroil was achieved after 2 hr at 145 ± 5 C and 0.02 mm Hg. Similarly, Patton (8) utilized steam stripping at 125–200 C under pressures of 1–20 mm Hg for 1–3 hr to eliminate the non-oxidative off-flavors during heat treatment and storage of milk fat.

¹ Authorized for publication on September 7, 1966, as Paper no. 3180 in the Journal Series of the Pennsylvania Agricultural Experiment Station.