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A Quantitative Study of the Heat Labile Sulpides ofMilk. III. Influence of Ph, Added Compounds, Homogenization and Sunlight^{1, 2,}

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

ABSTRACT

Sulfide liberation from milk is decreased either by low pH values or pH values above 9; by sugars, formaldehyde, cystine, sodium chloride, hydrogen peroxide, iodine, and the following metals: copper, silver, mercury, and iron.

An increase in the heat labile sulfides results by increasing pH values between 6.5 and 9, and by the addition of ethyl alcohol, sodium sulfite and cysteine-HCl.

Those factors which apparently have no effect upon the formation of sulfhydryl compounds in milk are homogenization, sunlight, and the addition of salts of nickel, tin, aluminum, and manganese.

Sulfide liberation from milk may be decreased by (a) treating milk so that the denaturation and coagulation of serum proteins are retarded or prevented, (b) oxidizing or blocking out the sulfhydryl groups as they are formed, or (c) by adding materials that will combine with the liberated sulfides. Enhancement of sulfide liberation may be produced by (a) treating milk so that denaturation and coagulation of serum proteins are favored, or (b) by creating a reduced system through the addition of suitable reducing agents.

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. 623, new series, Michigan Agricultural Experiment Station.