Effect of Lipid Type on the Retention of Methyl Ketones During Spray Drying of Milk Systems

Abstract

The retention of n-methyl ketones during spray drying of skim milk systems containing different types of fats was examined. Methyl ketones (C4 to Cl 1) were blended into butter, coconut, hydrogenated coconut, soybean, or hydrogenated soybean oil and then homogenized into condensed skim milk yielding a model system 25% fat (dry basis) and 30% total solids. The model systems were spray dried and then analyzed for ketone retention by making 2,4-dinitrophenylhydrazone derivatives followed by high-pressureliquid chromatography. Ketone retention increased with carbon chain length up to 2-octanone and then was constant. There were significant differences in ketone retention between fats with coconut providing the best retention and soybean oil the poorest.