Correlation between Lactulose and Furosine in UHT-Heated Milk
Authors: Montilla, Antonia; Calvo, Marta M.; Santa-María, Guillermo; Corzo, Nieves; Olano, Agustín
Source: Journal of Food Protection®, Number 10, October 1996, pp. 1023-1137 , pp. 1061-1064(4)
Abstract:The kinetics of furosine and lactulose formation during heat treatment of milk and correlations between these parameters have been studied as a contribution for setting legal standards for heat-processed milks. Activation energies of 93.15 ± 5.87 kJ/mol and 153.2 ± 6.49 kJ/mol for furosine and lactulose respectively were computed from zero-order rate constants. Polynomial and logarithmic equations were developed to predict the furosine content as a function of lactulose content. The polynomial equation proposed fit the experimental data and previously reported data. The standard error of the prediction was lower than ±7.8 mg/liter. The application of this equation to observed values for lactulose and furosine in commercial milk samples would allow the detection of milk powder in UHT milk.
Document Type: Research Article
Affiliations: Instituto de Fermentaciones Industriales, (C.S.I.C.), Juan de la Cierva 3, 28006 Madrid, Spain
Publication date: October 1, 1996
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