The Isolation of Maltol from Heated Skim Milk

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Abstract
Maltol was shown to be one of the compounds formed in skim milk as a result of prolonged high temp. treatment. The amt. of maltol produced appeared to increase with increasing concn. and heat treatment of the milk. The formation of the compound is correlated with browning of the milk and more specifically; depends upon the interaction of milk proteins, or their degradation products, upon lactose. The complete lactose molecule was found essential, since maltol could not be produced from either glucose or galactose. Both a purified sample of casein and the amino acid glycine were found capable of converting small quantities of lactose to maltol. Lactose alone, would produce no maltol under the exptl. conditions employed.

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