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Journal of Dairy Science Vol. 51 No. 11 1850-1851
© 1968 by American Dairy Science Association ®
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Heat-Released Volatile Sulfur Compounds in Milk1

R. R. Pereira, W. J. Harper and I. A. Gould

Department of Dairy Technology The Ohio Agricultural Research and Development Center Columbus

ABSTRACT

Radioactive milk, obtained with the various chemical 35S-labeled precursors: methionine, sodium sulfide, barium sulfide, and sodium sulfate, was heated to 90 C for various periods and radioactivity of the volatiles determined. Radioactive hydrogen sulfide, mercaptans, organic sulfides, and derivatives of 2,4-dinitrophenyl-hydrazine were released from the milk by the heat treatment. The different chemical forms of 35S used to obtain the radioactive milk affected the types and relative concentrations of the volatile sulfur compounds produced.

FOOTNOTES

1 Article no. 19-68. The Ohio Agricultural Research and Development Center.






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Copyright © 1968 by the American Dairy Science Association ®.