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Production of methanethiol in milk fat-coated microcapsules containing Brevibacterium linens and methionine

Published online by Cambridge University Press:  01 June 2009

Sun C. Kim  and
Norman F. Olson
Sun C. Kim
Affiliation:
McArdle Laboratory for Cancer Research, University of Wisconsin-Madison, Madison, WI 53706, USA
Norman F. Olson
Affiliation:
Center for Dairy Research Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706, USA
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Summary

Milk fat-coated microcapsules containing Brevibacterium linens and methionine were used to produce methanethiol, one of the volatile sulphur compounds implicated in Cheddar cheese flavour. Production of methanethiol from methionine occurred aerobically and anaerobically, but the production was 3- to 4-fold greater aerobically with most of the methanethiol being oxidized to dimethyl disulphide. About 35% of the total methanethiol was absorbed by the milk fat capsules and about 65% detected in the headspace. Levels of methanethiol began to decline at 26 °C after 24 h in milk fat-coated microcapsules. However, low temperature, such as 4–12 °C, stabilized levels of methanethiol in microcapsules over an 8-d analysis period. Optimum pH and temperature for methanethiol production were 8 and 26 °C respectively. The antioxidants butylated hydroxytoluene, butylated hydroxyanisole and ascorbic acid had negligible effects on methanethiol production.

Type
Original articles
Information
Journal of Dairy Research , Volume 56 , Issue 5 , November 1989 , pp. 799 - 811
Copyright
Copyright © Proprietors of Journal of Dairy Research 1989

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