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The detection of volatile components of milk by gas-liquid chromatography and its possible application in assessing keeping quality and flavour

Published online by Cambridge University Press:  01 June 2009

L. A. Mabbitt  and
Gillian McKinnon
L. A. Mabbitt
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
Gillian McKinnon
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
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Summary

The volatile components of milk have been isolated in a form suitable for application to a gas chromatograph, using the simple rapid technique of entraining them in a gas stream and trapping in a syringe barrel cooled in liquid nitrogen.

The souring process in milk which occurred during incubation at 22 °C was followed by observing the differences between chromatograms of samples taken at intervals. Onset of souring was detected with a sensitivity similar to that obtained by measurement of pH, but the chromatographic method had the advantage of being independent of the initial pH and buffering power of the milk.

With suitable chromatographic apparatus the total analysis time including the preparation of the sample could be about 3 min. Modifications are discussed which would increase the speed of analysis, and thus form a basis for the development of a practical method of assessing the odour of milk before processing.

Type
Original Articles
Information
Journal of Dairy Research , Volume 30 , Issue 3 , October 1963 , pp. 359 - 368
Copyright
Copyright © Proprietors of Journal of Dairy Research 1963

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References

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