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Influence of Calcium Concentration in Milk upon Cooked Flavor Development

University of Tennessee, Knoxville

ABSTRACT

Sulfide liberation from milk has been found to be decreased by the addition of salts of copper, silver, iron, or sodium (7) or by the addition of calcium chloride or disodium phosphate (1). The removal of calcium by ion exchange did not alter the sulfhydryl production, however (1). The importance of calcium to certain milk protein reactions has been demonstrated in rennet coagulation and in protein stability in evaporated milk. The protein stability of frozen milk has been increased by reducing the calcium concentration (2). Certain casein fragments have been shown to bind calcium; others do not (8). The sulfhydryls of milk have been shown to have their origin in the ß-lactoglobulin. This protein has been shown to react with -casein, especially where the mixture is heated (4, 9). Sawyer et al. (6) have shown that the sulfhydryl group is implicated in this reaction.

The present report deals with the relationship between the calcium concentration, the volatile sulfhydryls, and the cooked flavor of milk.