Influence of protein standardization and UHT heating on the furosine value and freezing point of milk

Lait

Volumn 77, Issue 2, 1997, Pages 297-305

  Rattray, W ^a   Gallmann, P ^b   Jelen, P ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

^b Swiss Federal Dairy Research Station   (Switzerland)

Author keywords

Freezing point; Furosine; Protein standardization; UHT milk

Indexed keywords

EID: 0031507058     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:1997221     Document Type: Article

References (26)

1. Anonymous (1987) Bestimmung der Asche. Gravimetrisch. Schweizrischeslebensmittelbuch sec 1.5.3
2. Anonymous (1993) Bestimmung der Titrierbaren Säure (Säurezahl). Schweizrischeslebensmittelbuch sec 1.5.3
3. Berg HE (1993) Reactions of lactose during heat treatment of milk: a quantitative study. PhD thesis, Agric Univ Wageningen, The Netherlands
4. Edsall JT, McKenzie HA (1983) Water and proteins. II. The location and dynamics of water in protein systems and its relation to their stabilty and properties Adv Biophys 16, 53-183
5. Geerts JP, Bekhof JJ, Sheerjon JW (1983) Determination of calcium ion activities in milk with an ion selective electrode. A linear relationship between the logarithm of time and the recovery of the calcium ion activity after heating. Neth Milk Dairy J 37, 197-211
6. Henle T, Walter H, Krause I. Klostermeyer H (1991) Efficient determination of individual milk compounds in heat-treated milk products by amino acid analysis. Int Dairy J 1, 125-135
7. Holt C (1985) The milk salts: their secretion, concentrations and physical chemistry. In: Developments in Dairy Chemistry. 3. Lactose and Minor Constituents (Fox PF, ed) Elsevier, London, 143-181
8. Holt C (1995) Effect of heating and cooling on the milk salts and their interaction with cascin. In: Heat-induced Changes in Milk (Fox PF. ed) IDF spec issue 9501. International Dairy Federation, Brussels, Belgium, 105-133
9. IDF (1974) Determination of the lactose content of milk. Standard 28A. International Dairy Federation, Brussels, Belgium
10. IDF (1993) Milk. Determination of nitrogen content. Standard 20B. International Dairy Federation, Brussels, Belgium
11. IDF (1991) Milk. Determination of freezing point (Thermistor cry scope method). Standard 108B. International Dairy Federation, Brussels, Belgium.
12. McCrae CH, Muir DD (1995). Heat stability of milk. In: Heat-induced Changes in Milk (Fox PF, ed) IDF spec issue 9501, International Dairy Federation, Brussels, Belgium, 206-230
13. Nangpal A, Reuter H (1990) Reference diagram for furosine content in UHT milk. Kiel Milchwirtsch Forschungsber 42, 77-86
14. Nangpal A, Reuter H, Dehn-Müller B, Erbersdobler HF (1990a) Formation of furosine during UHT treatment of milk - comparison between direct and indirect heating. Kiel Milchwirtsch Forschungsber 42, 43-51
15. Nangpal A, Reuter H, Kiesner C (1990b) Reaction kinetics of lactulose and furosine formation - influence of dilution of milk during direct UHT treatment. Kiel Milchwirtsch Forschungsber 42, 53-64
16. Pellegrino L (1994) Influence of fat content on some heat-induced changes in milk and cream. Neth Milk Dairy J 48, 71-80
17. Pellegrino L, Resimini P, Luf W (1995) Assessment (indices) of heat treatment of milk. In: Heat-induced Changes in Milk (Fox PF, ed) IDF spec issue 9501, International Dairy Federation, Brussels, Belgium, 409-453
18. Peter S, Rattray W, Jelen P (1996) Heat stability and sensory quality of fat and protein-standardized milk. Milchwissenschaft 51, 611-616
19. Pouliot Y, Boulet M, Paquin M (1989) Observations on the heat-induced salt balance changes in milk. II. Reversibility on cooling. J Dairy Res 56, 193-199
20. Rattray W, Jelen P (1996a) Freezing point and sensory quality of skim milk as affected by addition of ultrafiltration permeates for protein standardization. Int Dairy J 6, 569-579
21. Rattray W, Jelen P (1996b) Protein standardization of milk and dairy products. Trends Food Sci Technol 7, 227-234
22. Rattray W, Gallmann P, Jelen P (1997) Nutritional, sensory and physico-chemical characterization of protein-standardized UHT milk. Lait 77, 279-296
23. Resmini P, Pellegrino L (1991) Analysis of food heat damage by direct HPLC of furosine. Int Chromatogr Lab 6, 7-11
24. Resmini P, Pellegrino L, Batelli G (1990) Accurate quantification of furosine in milk and dairy products by a direct HPLC method. Ital J food Sci 2, 173-183
25. van Boekel MAJS, Walstra P (1995) Use of kinetics in studying heat-induced changes in foods. In: Heat-induced Changes in Milk (Fox PF, ed) IDF spec-issue 9501, International Dairy Federation, Brussels, Belgium, 22-50
26. Walstra P, Jenness R (1984) Dairy Chemistry and Physics. John Wiley and Sons, New York, 42-57