Zahir Al-Attabi
Sultan Qaboos University
Sultanate of Oman
Title: Effect of hydrogen peroxide on volatile sulphur compounds in UHT milk
Biography
Biography: Zahir Al-Attabi
Abstract
The possibility of using hydrogen peroxide to reduce or eliminate the cooked off flavour in milk heated at 145oC for 6s (UHT milk) was investigated. In addition, its effect on whey proteins in UHT milk and milkheatedat 80°C for 1s to 1200swas studied. Several concentrations of hydrogen peroxide from 0.001% to 0.03%were added before and after heating. Low concentrations of H2O2 (0.001% or 0.005%) were sufficient to significantly reduce the level of sulphur volatiles in the UHT milk under the processing conditions used. One of the major contributors to the cooked flavour, H2S was completely eliminated or reduced to well below its flavour threshold value. Low percentages of H2O2 had no effect on, or reduced β-lactoglobulin denaturation when added after or before processing, respectively. The addition of H2O2 could be a practical solution to the prevention or alleviation of cooked flavour development in UHT milk.
