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Journal of Dairy Science Vol. 51 No. 4 492-497
© 1968 by American Dairy Science Association ®
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Gas Chromatographic Study of Flavor Deterioration in High-Temperature Short-Time Fluid Sterile Milk 1

J. R. Kirk, T. I. Hedrick and C. M. Stine

Department of Food Science, Michigan State University, East Lansing

ABSTRACT

Flavor changes which occur in high temperature short-time (HTST) fluid sterile milk during storage at 4.4, 22, and 36 C for three months were investigated. The fluid milk was processed in a commercial steriliser at 140.5 C ± 1 C for approximately 4 sec.

The physical changes observed in the HTST sterile milk during storage were: gelation, sedimentation, and creaming. Organoleptic evaluation revealed the development of stale flavor after two months at 22 C. Rate of staling was a function of storage temperature.

Flavor components isolated from the sterile milk were separated by gas-liquid chromatography (GLC) using a dual flame ionization detector. Flavor components tentatively identified in fresh samples were: ethanal, propanal, furfural, acetone, 2-butanone, ethanol, and butanol. Storage samples showed in addition to the aforementioned: butanal, hexanal, heptanal, 2-pentanone, and 2-heptanone.

Confirmation of some carbonyl compounds tentatively identified by GLC was made by TLC of their 2,4 DNPH derivatives. Ethanal, acetone, and 2-butanone were identified in the controls, while ethanal, butanal, hexanal, acetone, 2-butanone, and 2-heptanone were identified in samples stored for three months at 22 C.

FOOTNOTES

1 Published with the approval of the Director of the Michigan Agricultural Experiment Station as Journal Article no. 4142.






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Copyright © 1968 by the American Dairy Science Association ®.