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Observations on the Application of the Nitroprusside Test to Heated Milk

Dairy Technology Department, Ohio State University

ABSTRACT

The procedure of Josephson and Doan (7) for the nitroprusside test was found to be satisfactory in its application to heated milk when the factor of temperature was controlled. For optimum results, samples should be cooled to 20° C. or lower before subjecting them to the test.

Experiments utilizing the nitroprusside test as an indicator of sulfhydryl behavior demonstrated that these groups disappear in skim milk heated for prolonged periods at high temperatures. This disappearance depends upon a reaction involving lactose and casein and is correlated with the development of caramelized flavor and browning.

The distribution of sulfhydryl substances in heated skim milk was studied, using the nitroprusside test. These substances associate themselves physically and/or chemically with the casein in heated skimmilk. This phenomenon may be an important factor in explaining the soft curd characteristics of highly heated milk.

¹ Present address: Department of Dairy Husbandry, Pennsylvania State College, State College, Pa.