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Journal of Dairy Science Vol. 51 No. 8 1166-1168
© 1968 by American Dairy Science Association ®
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Spectrofluorometric Determination of Sulfhydryl Groups in Cottage Cheese

D. G. Vakaleris1 and T. R. Pofahl

National Dairy Products Corp., Glenview, Illinois

ABSTRACT

The spectrofluorometric method for the determination of sulfhydryl groups in milk proteins and milk (2, 3) has been adapted to apply to Cottage cheese.

The method was used in measuring the -SH content of Cottage cheese. Cottage cheese from normally pasteurized skimmilk contained 7.40 ± 1.12 µmoles -SH per gram of cheese protein (confidence interval at P = 0.01), while cheese from highly heated skimmilk contained 21.30 ± 1.68 µmoles per gram of protein. These data derived from the statistical analysis of a relatively large number of samples, indicate that high-heat skimmilk Cottage cheese contains approximately three times as many spectrofluorometrically measurable -SH groups as that made from pasteurized skimmilk.

FOOTNOTES

1 Present address: Department of Dairy Technology, Ohio State University, Columbus.






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Copyright © 1968 by the American Dairy Science Association ®.