Development of volatile sulfur compounds in heat-shocked and pasteurized milk cheese

The development of volatile sulfur compounds in heat-shocked and pasteurized milk cheese was studied over a period of 20 months. The concentration of volatile sulfur compounds was determined using a headspace solid phase microextraction gas chromatography-pulsed flame photometric detection method. The standard curves were prepared in the cheese matrix and two internal standards were used for quantification. The result showed that hydrogen sulfide and, dimethyl disulfide (DMDS) only increased in the initial stage of cheese aging and reached a plateau, whereas methanethiol (MeSH), dimethyl sulfide (DMS) and dimethyl trisulfide (DMTS) continued to develop as the cheese aged. Cheddar cheese made from heat-shock milk developed higher concentrations of MeSH, DMS, DMDS, and DMTS than the cheeses made from pasteurized milk. It was postulated that lower heat treatment would preserve some of the native bacteria in the milk, and enhance volatile sulfur development in cheeses made from heat-shocked milk.