Effect of Various Dairy Packaging Materials on the Headspace Analysis of Ultrapasteurized Milk

Abstract

Milk from three different dairies (each a separate trial: 1, 2, and 3) was standardized to 2% fat and processed at 140.6, 129.4, 118.3, and 107.2 degrees C (temperatures 1, 2, 3, and 4, respectively) for 2 s and packaged into six different packaging boards [standard (A) milk boards with standard seam, juice boards with standard (B) and J- bottom (D) seams, barrier boards with standard (C) and J-bottom (E) seams, and foil (F) boards with J-bottom seam] resulting in 24 different treatments. A Shimadzu 15A series chromatograph equipped with a Porapak-P column was used to measure the headspace of the milk stored at 6.7 degrees C for 1, 2, 3, 5, 10, and 15 wk of storage. Gas chromatographic headspace analysis for sulfur compounds showed that hydrogen sulfide, methanethiol, and dimethyl sulfide were detected in milk processed at 140.6, 129.4, 118.3, and 107.2 degrees C. In addition, dimethyl disulfide was detected in milk processed at 140.6 and 129.4 degrees C, and dimethyl trisulfide was detected at 140.6 degrees C. Milk processed at 140.6 degrees C contained the most sulfur compounds. Samples C1, E1, and F1 retained the most hydrogen sulfide and methanethiol at 6 d of storage. Methanethiol appeared to be heat-induced. At wk 6, a slightly hammy or cardboardy flavor was detected for milk packaged in boards with standard seams (A, B, and C), and a slightly cooked flavor was detected for milk packaged in barrier and foil boards with J-bottom (E and F) seams. The hammy or cardboardy flavor intensified with storage time, and all of the cooked flavor dissipated at wk 10.

Kinetic modelling of the formation of sulphur-containing flavour components during heat-treatment of milk

“…We assume that the formation and disappearance of COS could be related to the formation and disappearance of carbon disulphide (CS 2 ) (Ren, 1999). Carbon disulphide was also identified in heated milk (Simon, Hansen, & Youn, 2001), but we were not able to quantify CS 2 to prove this reaction. Therefore, we only included the formation reaction of carbonyl sulphide.…”

Sensory characteristics of commercial lactose-free milks manufactured in the United States

“…dimethyl sulfide) formed during processing in the lactose-free milk. Dimethyl sulfide is a nonpolar compound whose odor can be masked by the presence of fat in milk (Christensen & Reineccius, 1992;Simon, Hansen, & Young, 1999).…”

Trace-level screening of dichlorophenols in processed dairy milk by headspace gas chromatography

“…Static headspace has been proven to be a reliable analytical technique for the concentration and analysis of volatile and semi-volatile organic compounds [9][10][11][12][13][14][15][16][17][18][19][20]. This technique is relatively simple to implement and can provide sensitivity similar to dynamic headspace technique such as purgeand-trap analysis under optimized conditions.…”