Lactulose, monosaccharides and undenatured serum protein contents in commercial UHT creams and their usefulness for thermal treatment assessment

Food Chemistry

Volumn 56, Issue 4, 1996, Pages 429-432

  Corzo, N ^a   Villamiel, M ^a   Martinez Castro I ^b  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b INSTITUTO DE QUÍMICA ORGÁNICA GENERAL   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

GALACTOSE; GLUCOSE; INOSITOL; LACTOSE; LACTULOSE; MILK PROTEIN; MONOSACCHARIDE; PLASMA PROTEIN;

ARTICLE; DAIRY PRODUCT; FOOD COMPOSITION; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PASTEURIZATION; WHEY;

EID: 0030220876     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(95)00219-7     Document Type: Article

References (16)

1. Andreini, R., Chiodi, J., De Noni, Y., Resmini, P., Battelli, G., Cecchi, L., Todesco, R., Cattaneo, T. M. P., Rampilli, M. & Foschino, R. (1990). Sci. Tecnol. Lattiero-Casearia, 41, 472-492.
2. Andrews, G. R. (1984). Distinguishing pasteurized, UHT and sterilized milks by their lactulose content. J. Soc. Dairy Technol., 37, 92-95.
3. Bassette, R. & Acosta, J. S. (1988). Composition of milk products. In Fundamentals of Dairy Chemistry, ed. N. P. Wong. Van Nostrand Reinhold, New York, pp. 39-79.
4. De Koning, P. J., Badings, H. T., van der Pol, J. G., Kaper, J. & Vos-Klompmaker, E. A. J. (1990). Effect of heat treatment and fat content on the properties of UHT milk. Voedingsmiddelentechnologie, 23, 11-14.
5. EEC (1992). Doc. VI/5726, Rev. 2.
6. Gallagan, L. (1991). Measurement of lactulose formed in dairy products exposed to high heat treatments. 86th ADSA annual meeting. J. Dairy Sci., 74 (Suppl. 1), 91.
7. Geier, H. & Klostermeyer, H. (1983). Formation of lactulose during heat treatment of milk. Milchwissenschaft, 38, 475-477.
8. International Dairy Federation (1986). Standard No. 20A. Milk total nitrogen content (Kjeldhal method).
9. International Dairy Federation (1991). B-Doc. 198.
10. International Dairy Federation (1995). E-Doc. 610.
11. López-Fandiño, R., Corzo, N., Villamiel, M., Delgado, T., Olano, A. & Ramos, M. (1993). Assessment of quality of commercial UHT milks by Chromatographic and electrophoretic methods. J. Food Protect., 56, 263-264.
12. Olano, A., Calvo, M. & Reglero, G. (1986). Analysis of free carbohydrates in milk using micropacked columns. Chromatographia, 21, 538-540.
13. Pellegrino, L. (1994). Influence of fat content on some heat-induced changes in milk and cream. Neth. Milk Dairy J., 48, 71-80.
14. Resmini, P., Pellegrino, L., Hogenboom, J. A. & Andreini, R. (1989). Thermal denaturation of whey protein in pasteurised milk. Fast evaluation by HPLC. Ital. J. Food Sci., 3, 51-62.
15. Troyano, E. (1993). Monosaccharides and organic acids resulting from chemical degradation of lactose during processing of milk and milk products. Ph. D. thesis, Universidad Complutense of Madrid, Spain.
16. Troyano, E., Olano, A. & Martínez-Castro, I. (1994). Changes of free monosaccharide fraction during storage of dried milk. J. Agric. Food Chem., 42, 1543-1545.