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Method for Separating Volatiles from Steam-Deodorized Milk Fat into Lactones, Free Fatty Acids, and Nonacidic Compounds

Dairy Products Laboratory, Eastern Utilization Research and Development Division¹, Washington, D.C. 20250

ABSTRACT

By holding an aqueous steam distillate treated with an equal volume of 2% sodium carbonate solution at room temperature for 2 hr, -lactones as well as free fatty acids are converted into salts which remain in the aqueous phase when ketones and other nonacidic compounds are removed by extraction with methylene chloride. Acidification of the carbonate solution with a twofold excess of concentrated hydrochloric acid lactonized -hydroxy acids. Extraction of the lactones and free fatty acids with methylene chloride and washing this solution with 1% sodium carbonate solution moves the fatty acids into the aqueous phase while the lactones are reatained in the methylene chloride solution. Quantitative aspects of this procedure were examined with known mixtures of -lactones, methyl ketones, and free fatty acids. Application of the prcedure to volatiles from stale milk fat is illustrated with data from gas chromatograms before and after separation into fractions.

¹ Agricultural Research Service, U. S. Department of Agriculture.