A Sulfur-based Method for Detecting the Adulteration of Nonfat Dry Milk

Program year: 1984/1985Digitized from print original stored in HDRThe emphasis of this study was to develop a procedure for detecting the adulteration of nonfat dry milk with whey protein products. It was necessary to determine the effects of mastitis and heat processing as these are two major factors which can affect the sulfur based method chosen for this study. Regression analysis showed no significant affect of mastitis on the sulfhydryl groups in milk protein. Statistical analyses indicated no significant difference between super heat and low heat skim milk powders. Whey protein concentrate and whey powders were analyzed to establish the sulfhydryl concentration for both sample groups. Blends of skim milk powder and whey protein products showed a direct linear relationship between the per cent of added whey product and sulfhydryl concentration. The consistency of the experimental values with previously reported values and the minimal effect of mastitis and heat processing on the sulfhydryl groups, suggest that the determination of sulfhydryls may be useful for detecting the adulteration on nonfat dry milk