Some Organic Acids in Raw and Heated Skimmilk

Chromatographic analysis of fresh, raw, mixed-herd skimmilk heated at 100 C. for varying periods up to eight hr. revealed butyric, propionic, acetic, pyruvic, formic, lactic, and four unknown acid fractions--I, II, III, IV~of which I, II, and III eluted between propionic and acetic, and IV between formic and lactic. Of these ten acids, six were produced in large quantities, and their order of decreasing production was formic, acetic, I, II, III, and lactic. All ten acids were found in fresh, raw milk. Different skimmilks yielded variations in individual and in total acids. Editor.