HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Townley, R. C. Articles by Gould, I. A. Search for Related Content PubMed Articles by Townley, R. C. Articles by Gould, I. A.

A Quantitative Study of Heat Labile Sulfides of Milk. I. Method of Determination and the Influence of Temperature and Time^1,2

Department of Dairying, Michigan State College, East Lansing, Michigan

ABSTRACT

Studies on the heat volatile sulfides of milk have assumed especial importance since relatively recent work has been reported indicating that the liberation of these sulfides and the formation of sulfhydryl groups may be closely allied with the production of the cooked flavor (6, 7, 11) ; with the heat prevention of the oxidized flavor in milk (5, 6, 7, 11) and cream (2) ; with the irradiated or burnt flavor (4) ; and with the spangling and purpling of cans in the case of sterilized cream (9, 10). The results secured in these various sulfide studies have been based largely on qualitative determinations. Therefore, it was for the purpose of securing quantitative data dealing with (a) the heat labile sulfides of milk and milk products and (b) with the factors influencing these sulfides that the experiments reported in this series of papers were conducted.

The liberation of hydrogen sulfide when milk is subjected to relatively high temperatures is now well established.

¹ A portion of the thesis submitted by the senior author to the Graduate Faculty, Michigan State College, in partial fulfillment of the requirements for the Degree of Doctor of Philosophy.

² Journal Article No. 612 (n.s.) from the Michigan Agricultural Experiment Station.