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Heating Milk: A Study on Mutagenicity
Author(s) -
BERG H.E.,
BOEKEL M.A.J.S.,
JONGEN W.M.F.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb01583.x
Subject(s) - maillard reaction , pasteurization , sterilization (economics) , chemistry , ames test , food science , casein , skimmed milk , ethanol , milk products , biochemistry , biology , bacteria , salmonella , monetary economics , economics , foreign exchange market , genetics , foreign exchange
The mutagenicity of heated milk and model systems was investigated by the Ames mutagenicity assay. Heating varied from pasteurization to in‐bottle sterilization to ultra‐high‐temperature (UHT) heat‐treatment. No mutagenic response was found in heated milk or model systems. Early Maillard reaction products formed in heated milk or milk‐resembling model systems apparently did not show mutagenic activity in the Ames‐test. Milk that was burnt to the pan was also investigated. Chloroform and ethanol extracts of this milk showed mutagenic activity. Evidence showed this was due to Maillard reaction products. The antimutagenic activity of casein, reported in earlier studies, was confirmed.