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Method for Determining the Contribution of Methyl Ketones to Flavors of Sterile Concentrated Milks

Dairy Products Laboratory, Eastern Utilization Research and Development Division, USDA, Washington, D.C. 20250

ABSTRACT

A method for determining the concentrations of the C₅ through C₁₅ odd-carbon-numbered methyl ketones in fluid milks, based on the free C₁₃ methyl ketone content and the methyl ketone potential remaining in the fat phase of the product, is presented. Application of the procedure to samples of commercial evaporated milk led to the conclusion that the role of methyl ketones in the off-flavor of this product is dependent on total methyl ketone potential of the milk fat, composition of the methyl ketone potential (especially the heptanone-2 potential), and degree of hydrolysis and decarboxylation of ß-keto acids as determined by heat treatment and storage conditions.