Research-ArticleDetermination of Heat-Produced Reducing Substances in Milk with porphyrexide (cas 15622-62-5)

Add time:09/01/2019    Source:sciencedirect.com

SummaryA method has been developed for measuring heat-produced reducing substances in milk products. The method employs a powerful oxidizing dye, porphyrexide, in conjunction with an indicator, p-aminodimethylaniline sulfate. In preliminary tests its usefulness is indicated by its measurement of relatively large amounts of reducing substances in various milk products where heat is employed in processing. Other tests have shown the method to give results which correlate well with cooked flavor.The porphyrexide method is offered for study and use by other investigators with the hope that it may serve as another tool in the study of the effects of heat on properties of milk.

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