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Poduction of Sulfur Compounds in Skimmilk Heated by Direct Steam Injection¹

Department of Food Science, North Carolina State College, Raleigh

ABSTRACT

The effects of direct steam injection heating on the development of heat-activated sulfur compounds in skimmilk were studied over a temperature and time range of 190 to 300 F and 2 to 150 sec. The heat activation of sulfhydryl groups, as measured by silver titration, followed a direct relationship to heating-temperatures in those samples held for 2 sec. At 20 and 150 sec, maximum responses to temperature were observed followed by a decrease, when vacuum cooling was used, as the temperature of heating increased. It was determined that much of the decrease in titration values above the critical treatment resulted from volatilization of sulfur compounds.

¹ Published with the approval of the Director of Research, North Carolina Agricultural Experiment Station, Raleigh, as Paper No. 1411 of the Journal Series.