Ratio of Lactulose to Furosine as Indicator of Quality of Commercial Milks

Authors: Corzo, Nieves¹; Delgado, Teresa¹; Troyano, Esperanza¹; Olano, Agustin¹

Source: Journal of Food Protection®, Volume 57, Number 8, August 1994 , pp. 737-739(3)

Publisher: International Association for Food Protection

Abstract:

Storage of ultra high temperature (UHT) milk at high ambient temperatures gave rise to a decrease of the ratio of lactulose to furosine contents. The lactulose/furosine (Lu/Fu) ratio in UHT milks resulted to be around 16 times higher than in commercial powder milk samples so, the determination of the Lu/Fu ratio in freshly processed UHT milk seems to be useful to detect the presence of reconstituted milk.

Keywords: LACTULOSE; FUROSINE; QUALITY; MILKS

Document Type: Research article

Affiliations: 1: Instituto de Fermentaciones Industriales, (C.S.I.C.), Juan de la Cierva, 3, 28006 Madrid, Spain

Links for this article

http://www.ingentaconnect.com/iafp/jfp/1994/00000057/00000008/art00016
http://openurl.ingenta.com/content?genre=article&issn=0362-028X&volume=57&issue=8&spage=737&epage=739