Some Observations on the Keeping Quality of Spray-Dried Whole Milk Stored at Room Temperature

Hetrick, J.H.; Tracy, P.H.

doi:10.3168/jds.s0022-0302(45)95223-4

Cited by 13 publications

(2 citation statements)

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“…MS/EI, m/z (%): 87 (100), 41 (10), 58 (9), and 43 (8). MS/CI, m/z (%): 159 (100), 141 (62), and 123 (5).…”

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 99%

“…About 742 million tons of milk and dairy products are produced annually worldwide. The typical “milky” aroma of dairy products is often suggested to be caused by lactones, − while older studies considered lactones as off-flavor compounds. − The formation of lactones during heat treatment of butterfat is thought to occur from bound δ-hydroxy acids as precursors, and Kinsella et al proposed a mechanism for δ-decalactone formation from milk fat triglycerides (Figure ). Shiratsuchi et al analyzed the aroma compounds in spray-dried skim milk powder and identified 10 lactones among the 196 volatiles characterized.…”

Section: Introductionmentioning

confidence: 99%

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Quantitation of Nine Lactones in Dairy Cream by Stable Isotope Dilution Assays Based on Novel Syntheses of Carbon-13-Labeled γ-Lactones and Deuterium-Labeled δ-Lactones in Combination with Comprehensive Two-Dimensional Gas Chromatography with Time-of-Flight Mass Spectrometry

Schütt

Schieberle

2017

J. Agric. Food Chem.

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Lactones are well-known aroma compounds in, e.g., fruits and fermented foods as well as in dairy products, such as cream or milk powders. The latter are often used in confectionary products, e.g., milk chocolate. Lactones are suggested to contribute to the distinct aroma of dairy products and have also been reported in milk chocolate. However, data on their contribution to the overall aroma of this type of chocolate are scarce. As a result of their pH-dependent instability and their low volatility, a reliable quantitation of lactones is a challenge. Thus, to allow for a quantitation of nine lactones in one single comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry in electron ionization mode run, new synthetic routes were developed for five carbon-13-labeled γ-lactones and four deuterium-labeled δ-lactones, with the isotope label in the ring to be used in stable isotope dilution assays. The concentrations of the nine lactones were then analyzed in raw and pasteurized cream as well as in a heat-treated raw cream. δ-Dodecalactone and δ-decalactone showed the highest concentrations in both the raw and pasteurized cream. In the latter, δ-dodecalactone reached a 2.5-fold higher concentration compared to the raw cream. Subsequent heat treatments in a lab scale showed a further increase by factors of 13 and 19, respectively, suggesting a high potential of lactone precursors in cream. The results serve as a basis for further studies on lactone formation in other thermally processed products, such as milk chocolate.

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“…MS/EI, m/z (%): 87 (100), 41 (10), 58 (9), and 43 (8). MS/CI, m/z (%): 159 (100), 141 (62), and 123 (5).…”

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Quantitation of Nine Lactones in Dairy Cream by Stable Isotope Dilution Assays Based on Novel Syntheses of Carbon-13-Labeled γ-Lactones and Deuterium-Labeled δ-Lactones in Combination with Comprehensive Two-Dimensional Gas Chromatography with Time-of-Flight Mass Spectrometry

Schütt

Schieberle

2017

J. Agric. Food Chem.

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The use of spray‐dried buffalo milk as a potential infant food

et al. 1973

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Four different formulae have been used to modify buffaloes' milk. These formulae shared the basic modifications of dilution with rennet whey, addition of sucrose and starch and fortifying with vitamins. Formula B differed from A by replacement of butter fat with liquid butter fat at 23 "C; formula C one-third of its fat content was replaced with corn oil, while formula D was acidified with citric acid to pH 5.7 before processing. The chemical properties of formula A, B and C were nearly the same, while formula D differed considerably. The rate of peptic and tryptic digestion of the different formulae were comparable to spraydried buffalo milk.Milk powder with different formulae were stored under nitrogen for 6 months at room temperature. The samples were analysed every month for moisture, free fat, pH, solubility and wettability. The changes in these properties were slight being in the same order in formula A, B and C while formula D showed slightly greater changes. Formula A and D showed good oxidative stability, while formula B and C became oxidised in the fifth month.

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