Observations on the Free Volatile Acids in Milk

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Abstract
Gas chromatographic analysis of free volatile fatty acids in fresh and pasteurized milk were determined. In 41 samples of raw milk formic, acetic, caprylic, caproic, valeric, butyric and propionic acids were identified in at least some of the samples. Only the first 4 acids were found in all milks. For good flavored milk, the relatively concentrations of the acids were in the order in which they are listed. Commercial capital high temperature short time pasteurization resulted in significant increases of formic and acetic acids. Storage of pasteurized milk at 40[degree]F. resulted in no marked increases in the free fatty acids until significant increase in bacterial counts had taken place or until the samples were found to be spoiled.

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