Premium
A new method to estimate the heat treatment of milk and milk‐like systems
Author(s) -
SUN LIPING,
WANG DONGFENG
Publication year - 2009
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2009.00502.x
Subject(s) - absorbance , chemistry , food science , chromatography , sugar , high performance liquid chromatography , dairy industry
A new UV–Vis absorbance spectrum method was proposed to evaluate the heat treatment of milk and milk‐like systems. The method was based on the immediate UV absorbance development when heating amino‐sugar mixtures, and validated by correlating the absorbance values of milk‐like systems, processed at various temperatures and holding times, with furosine content determined using standardized HPLC analysis. The UV method correlated well with the furosine method under mild heating conditions with R 2 = 0.9569 ( P < 0.001) and 0.9594 ( P < 0.01) respectively. This method allowed an efficient discrimination of commercial milk heat treatment. The paper offers the possibility to develop an easy, inexpensive and sensitive way to control the milk protein quality.