Hostname: page-component-78c5997874-t5tsf Total loading time: 0 Render date: 2024-11-20T05:29:53.890Z Has data issue: false hasContentIssue false
  • English
  • Français

Separation and estimation of diacetyl and acetoin in milk

Published online by Cambridge University Press:  01 June 2009

B. Walsh  and
T. M. Cogan
B. Walsh
Affiliation:
National Dairy Research Centre, The Agricultural Institute, Fermoy, Co. Cork, Irish Republic
T. M. Cogan
Affiliation:
National Dairy Research Centre, The Agricultural Institute, Fermoy, Co. Cork, Irish Republic
Get access Rights & Permissions [Opens in a new window]

Summary

Two methods are described for the separation of diacetyl and acetoin in milk by steam distillation. In the first method, acetoin is measured in the residue remaining in the extraction flask after steam distillation while diacetyl is measured in the first 10 ml of distillate which contains 35% of the acetoin and 100% of the diacetyl. Increases in the volume of residue taken for analysis decreased colour development by acetoin. In the second and preferred method, diacetyl is measured in the first 10 ml of distillate and acetoin in the second 10 ml of distillate which contains about 24% of the added acetoin. Diacetyl in both methods is measured by a modification of the method of Prill & Hammer (Walsh & Cogan, 1974) and acetoin by the Westerfeld (1945) procedure.

Type
Research Article
Information
Journal of Dairy Research , Volume 41 , Issue 1 , February 1974 , pp. 25 - 30
Copyright
Copyright © Proprietors of Journal of Dairy Research 1974

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Brandl, E. (1960). Milchwissenschaftliche Berichte 10, 289.Google Scholar
Byer, E. M. (1954). Food Technology 8, 173.Google Scholar
Cogan, T. M. (1972). Journal of Dairy Science 55, 382.CrossRefGoogle Scholar
Fields, M. L. (1962). Food Technology 16, (8), 98.Google Scholar
Fields, M. L. (1964). Food Technology 18, 1224.Google Scholar
Hill, E. C. & Wenzel, F. W. (1957). Food Technology 11, 240.Google Scholar
Hoecker, W. H. & Hammer, B. W. (1941). Research Bulletin, Iowa State Agricultural Experiment Station, no. 290.Google Scholar
King, N. (1948). Dairy Industries 13, 860.Google Scholar
Murdock, D. I. (1967). Food Technology 21, 643.Google Scholar
Owades, J. L. & Jakovac, J. A. (1963). Proceedings of the American Society of Brewing Chemists p. 22.Google Scholar
Pack, M. Y., Sandine, W. E., Elliker, P. R., Day, E. A. & Lindsay, R. C. (1964). Journal of Dairy Science 47, 981.CrossRefGoogle Scholar
Prill, E. A. & Hammer, B. W. (1938). Iowa State College Journal of Science 12, 385.Google Scholar
Speckman, R. A. & Collins, E. B. (1968 a). Analytical Biochemistry 22, 154.CrossRefGoogle Scholar
Speckman, R. A. & Collins, E. B. (1968 b). Journal of Bacteriology 95, 174.CrossRefGoogle Scholar
Walsh, B. & Cogan, T. M. (1974). Journal of Dairy Research 41, 31.CrossRefGoogle Scholar
Westerfeld, W. W. (1945). Journal of Biological Chemistry 161, 495.CrossRefGoogle Scholar