In dairy processing, sulphydryl oxidase is used primarily for which purpose related to flavour quality management in heat-treated milks?

Introduction:
Ultra-high-temperature (UHT) processing can generate sulphydryl-related cooked flavours due to exposure of cysteine residues and formation of volatile thiols. Managing these notes is important for consumer acceptability. Sulphydryl oxidase is a process aid that targets these reactive thiol groups.

Given Data / Assumptions:

• Matrix: heat-treated milk, including UHT.
• Undesirable notes: sulphydryl or cooked flavours.
• Tool: sulphydryl oxidase to modify thiol chemistry.

Concept / Approach:
Sulphydryl oxidase catalyses the oxidation of free thiol groups to disulphides, reducing concentrations of volatile sulphur compounds that contribute to cooked flavour. This reaction alters the redox balance and helps stabilize flavour during shelf life.

Step-by-Step Solution:

Verification / Alternative check:
Headspace analysis typically shows a drop in methanethiol and related compounds after treatment. Triangle tests often confirm improved flavour compared to untreated controls.

Why Other Options Are Wrong:

• Discoloration: Not the primary application of sulphydryl oxidase.
• Clarification of images: Irrelevant to dairy; likely a distractor.
• All of these: Over-broad; only the UHT off flavour removal is accurate here.

Common Pitfalls:
Over-oxidation can impact protein functionality. Balance dosage and avoid excess aeration, which may induce other oxidative changes. Validate shelf-life performance after treatment.

Final Answer:
UHT milk off flavour removal