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Abstracts of Papers Presented at the Annual Southern Divisional Meeting of the American Dairy Science Association Biltmore Hotel, Atlanta, Georgia February 3–5, 1964

Influence of pressure and heat on volatile sulfhydryls in milk. B. J. DEMOTT* AND B. B. SINGH, University of Tennessee, Knoxville.

Milk samples were heated at temperatures of 60, 65, 70, 75, or 80 C for 10, 20, 30, 40, or 50 min at absolute pressures of 210, 310, 410, 510, or 610 mm Hg. The milk was agitated by bubbling nitrogen, which carried the volatiles into a solution of alkaline zinc acetate. The sulfides trapped in the solution were later used to form methylene blue from p-aminodimethylanaline. The amount of color developed was measured on a colorimeter at 620 mµ. wave length and compared to a standard curve by measuring the light transmission of methylene blue solutions of known concentrations. The influence of time and reduced pressure was statistically significant at or above the temperature of 75 C and not significant at temperatures of 60, 65, and 70 C.