Fractionation of the Stale-Flavor Components of Dried Whole Milk

The stale flavor of dried whole milk has been shown to exist in two forms which can be separated by CCl~wapor distillation and Girard's-T extraction. One is nonvolatile under the conditions employed but can be extracted front the milk fat with Girard's-T reagent; the other is volatile and is not recovered from the Girard's-T extract after hydrolysis of the resulting hydrazones.