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Changes in Free Fatty Acids and Lactones in Sterile Concentrated Milk During Storage¹

Department of Dairy and Poultry Science, Kansas State University, Manhattan 66502

ABSTRACT

Simple isolation methods have been developed for recovering free acids and lactones from sterile concentrated milk for subsequent gas chromatographic analysis. Concentrations of some free fatty acids and lactones were determined in fresh sterile concentrated milk. Changes in concentrations were determined at 4 and 37 C during 21 weeks and 55 C during 9 weeks. Free fatty acid increases were in the order of 55 C > 37 C with little change at 4 C. Free acids in greatest concentration also were those in highest concentration in the milk triglycerides. The near 25% increase in acidity apparently came from a random hydrolysis of lipids. Contrary to previous reports, the -C-10 and -C-12 lactones decreased at all storage temperatures. The -C-14 lactone decreased at 4 and 37 C but increased at 55 C. The C-12 lactone increased at all storage temperatures. A taste panel detected lactone and fatty acids in fresh concentrate but was unable to recognize differences in their concentrations during storage. Decreases in lactones have not been reported in the literature.

¹ Contribution 799, Kansas Agricultural Experiment Station, Manhattan.