Heat-Induced Changes in Milk Fat

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Abstract
The effect of heat on milk fat shows that acetone, pentanone-2, heptanone-2, nonanone-2 and undecanone-2 are formed in the absence of O2 and moisture. Gas chromatography reveals the presence of other components. The even-numbered carbon ketones butanone-2, hexanone-2 and octanone-2 as well as n-alkanals C1 to C9 are present in small quantities. Temperatures above 100[degree] C are critical for development of off-flavor. Samples of milk fat so heated and homogenized into fresh skim milk have a marked taste resemblance to reconstituted milk powder. The effects of heat in the absence of O2 on color of anhydrous milk fat are shown.