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The Reducing Capacity of Milk and Milk Products as Measured by a Modified Ferricyanide Method¹,^,2

Divisions of Dairy Husbandry and Agricultural Biochemistry, University of Minnesota, St. Paul

ABSTRACT

A modification of Chapman and McFarlane's ferricyanide procedure for evaluating the reducing capacity of milk is presented. This modification, which involves raising the pH to 6.6 and lowering the temperature to 50° C, proved somewhat more satisfactory, particularly with milk powders of high reducing capacity, than the original method. The method has been calibrated in terms both of ferricyanide reduced and of cysteine or ascorbic acid oxidized.

The capacity of milk to reduce ferricyanide is increased both by heat treatment and by spray drying. Study of simplified systems of milk constituents has shown that some of the reducing substances produced by heat treatment of milk and aging of dry milk are formed from lactose and from protein-lactose interactions.

¹ Paper no. 2398, Scientific Journal Series, Minnesota Agricultural Experiment Station.

² Data presented in this paper are in part taken from a thesis presented by L. K. Crowe in partial fulfillment of requirements for the Ph.D. degree, University of Minnesota, 1947.

³ Professor of Dairy Husbandry, University of Nebraska.