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A Quantitative Study of the Heat Labile Sulfides of Milk. II. General Origin of Sulfides and Relation to Total Sulfur, Total Nitrogen and Albumin Nitrogen^{1, 2,}

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

ABSTRACT

As indicated in the previous paper of the series (31), the liberation of sulfides from milk at temperatures of 76-95° C. is well established, but information of a quantitative nature relative to the origin of these sulfides is scarce. In addition, no data are available showing the relation of heat volatile sulfides to the total sulfur, total nitrogen, and albumin nitrogen content. This paper is presented, therefore, with the view of contributing information on these particular points.

In 1902, Rettger (22), using a qualitative method involving lead acetate, observed skimmilk to liberate more and cream less hydrogen sulfide than normal milk. In more recent studies of quantitative nature, Diemair, Strohecker, and Keller (5) arrived at similar conclusions. These findings are somewhat in contrast to the observations of Gould and Sommer (8) who found the following critical temperatures for a 3-minute holding period: Milk, 74-76° C; skimmilk, 76-78° C; 35 per cent cream, 66-68° C; 20 per cent cream 70-72° C.

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

² Journal Article No. 622, new series, Michigan Agricultural Experiment Station.