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The Use of Thiamin Disulfide for the Estimation of Reducing Substances in Processed Milk¹

Division of Dairy Husbandry, Agricultural Experiment Station, Pullman, Washington

ABSTRACT

Sulfhydryl groups in milk have been recently studied by workers interested in oxidized and cooked flavors (4, 5, 6, 8, 11, 12) and by those concerned with baking quality of non-fat milk solids (2, 10).

There is a lack of agreement in results on the amount of sulfhydryl groups in raw and heated milk. Jackson (7) could not obtain a positive nitroprusside test for sulfhydryl groups in fresh milk except after denaturation of the milk proteins with sodium cyanide. These results have been substantiated by Gould and Sommer (6) and Josephson and Doan (8). The latter workers and Gould (4) found that milk yielded a positive nitroprusside test when heated to approximately 70° C. for 30 minutes. Stamberg and Bailey (10), using the Heyrovsky micropolarograph, found the combined total of sulfhydryl groups and disulfide linkages in raw skimmilk to be equivalent to approximately 248 mg. of cysteine-hydrochloride per liter. Their method indicated that boiled milk contained no measurable amount of sulfhydryl groups.

¹ Scientific Paper No. 610, College of Agriculture and Agricultural Experiment Stations, State College of Washington.

² American Dry Milk Institute Research Grant and in cooperation with the Washington State Dairy Products Commission.