Volatile Sulphur Compounds in Milk

Many liquid milk products have been ultra-pasteurized
by high-heat treatment, meaning that the milk has
been heated at 162 degrees Fahrenheit for 15 seconds,
or 192 degrees Fahrenheit for one second. Scientists
have now determined that dangersous substances are
created as a result of such treatment.

From Wikipedia:

"Hydrogen sulfide is considered a broad-spectrum poison,
meaning that it can poison several different systems in
the body, although the nervous system is most affected.
The toxicity of H2S is comparable with that of hydrogen
cyanide."

Volatile Sulphur Compounds in Milk

Journal: Critical Reviews in Food Science & Nutrition
Publication Date: January, 2009 (49(1):28-47)
Title: Volatile sulphur compounds in UHT milk
Authors: Al-Attabi Z, D'Arcy BR, Deeth HC.
Affiliation: School of Land, Crop, and Food Sciences,
The University of Queensland, St Lucia, Qld, Australia.

Journal Abstract

Several volatile sulphur compounds have been detected in
raw and processed milk. These are hydrogen sulphide,
methanethiol, carbonyl sulphide, dimethyl sulphide,
carbon disulphide, dimethyl disulphide, dimethyl
trisulphide, dimethyl sulphoxide, and dimethyl sulphone.

Many of these increase in milk during heat processing and
are associated with the cooked flavor of heat-treated milks,
particularly UHT and sterilized milk. Several researchers
have attempted to explain the origin of these volatiles in
both raw and processed milk, and how to reduce the associated
cooked flavor that has a negative impact on consumer
acceptability of processed milk. These compounds are
difficult to detect and analyze due to their high volatility,
sensitivity to oxidation and heat, and in some cases, their
very low concentrations.

However, methods of detection and quantification have
improved in recent years. Pre-concentration methods such
as solid phase microextraction (SPME) together with gas
chromatography equipped with sulphur-selective detectors
now enable low concentrations of these compounds to be
analyzed. In this review, methods of extraction and
analyzes of these volatile sulphur compounds are
compared, and their occurrence in milk is reviewed.

Robert Cohen
http://www.notmilk.com