Some Organic Acids in Raw and Heated Skimmilk

Abstract

Chromatographic analysis of fresh, raw, mixed-herd skimmilk heated at 100[degree]C for various periods up to 8 hours revealed butyric, propionic, acetic, pyruvic, formic, lactic, and 4 unknown acid fractions - I, II, III, IV - of which I, II, and III eluted between propionic and acetic, and IV between formic and lactic. Of these 10 acids, 6 were produced in large quantities, and their order of decreasing production was formic, acetic, I, II, III, and lactic acids. All 10 acids were found in fresh, raw milk. Different skimmilk yield variations in individual and in total acids.