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HMF Formation during Heat‐treatment of Milk‐type Products as Related to Milkfat Content
Author(s) -
Morales F.J.,
JiménezPérez S.
Publication year - 1999
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.1365-2621.1999.tb15927.x
Subject(s) - butterfat , lactose , pasteurization , chemistry , food science , bottle , composition (language) , chromatography , milk fat , linseed oil , linguistics , philosophy , mechanical engineering , engineering
Homogenized lactose/caseinate model systems and milk with different fat content were heated at 110 to 150 °C for up to 30 min. Free and total hydroxymethylfurfural (HMF) were measured by reverse‐phase high‐performance liquid chromatography. Multifactor analysis of variance was applied to determine whether milkfat content contributed to free and total HMF formation. There was a negative effect of milkfat on the formation of total HMF in both systems. However, free HMF formation was promoted by higher milkfat content in milk, but not in the lactose‐caseinate model. Milkfat affected also the free and total HMF formation in commercial pasteurized milk, ultra heat‐treated milk, and bottle‐sterilized milk.