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Characterization of industrial processed milk by analysis of heat-induced changes

AuthorsMorales, F. J. ; Romero, Carmen; Jiménez Pérez, Salvio
Issue Date2000
CitationInternational Journal of Food Science and Technology 35: 193- 200 (2000)
AbstractThermal indicators in milk, which had been subjected to one of the six industrial processes of thermization, pasteurization, direct and indirect UHT-sterilization, pre-sterilization and in-bottle sterilization, were studied. The following three indices of heat damage were analyzed by high performance liquid chromatography (HPLC), hydroxymethylfurfural (HMF), lactulose and acid-soluble -lactoglobulin(-LG). Average amounts found were 1710 mg/L of -LG and 2.49 mol/L of HMF in pasteurized milk. In UHT milk, the amounts for direct and indirect processes were 389 and 322 mg/L of -LG, 12.0 and 250 mg/L of lactulose and 5.6 and 8.7 mol/L of HMF. In sterilized milk the amounts were 1120 mg/L of lactulose and 22 mol/L of HMF, without any detectable presence of undenatured whey proteins. On the basis of the time/temperature profiles, a sterilization factor, expressed as seconds, was defined for each thermal treatment. By applying discriminant analysis each industrial process could be classified independently at the 95% confidence level (pasteurization, UHT-treatment and in-bottle sterilization), but direct- UHT treated milk could not be discriminated from indirect-UHT milk, nor thermized milk from raw bulk milk. The simultaneous application of several heat-induced parameters improves the classification of industrial processed milks, and is therefore a useful tool for optimization of the processing conditions.
Identifiersdoi: 10.1046/j.1365-2621.2000.00334.x
issn: 0950-5423
Appears in Collections:(IF) Artículos
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