Volatile and Nonvolatile Sulfhydryl Content of Heated Milk and Milk Products

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Abstract
Simultaneous determinations were made of the volatile -SH groups (measured as hydrogen sulfide) and the nonvolatile -SH groups (expressed as thiamine disulfide [TDS] values) produced by the heating of milk, buttermilk, whey, and cream. Heating at 90% momentarily yielded average TDS values (expressed as mg/e of cysteine-14 cl) of 21.0 for milk, 17.4 for whey, 22.8 for cream, and 22.9 for buttermilk. Heating milk, cream, buttermilk, and whey to 90% for 30 minutes yielded hydrogen sulfide per liter of 433, 535, 596 gamma, respectively. For all products, the TDS values decreased 20 to 22% as a result of liberation of the H2S which, for milk, amounted to a decrease of 1.0 mg TDS value per 0.1 mg of hydrogen sulfide removed. Addition of copper, calcium chloride, or disodium phosphate, or low-temperature forewarning and condensing, affected the concentration of heat produced -SH groups.