Application of the Clarifying Reagent Index as a Heat-Induced Parameter in Commercial Milk
Authors: Morales, Francisco J.; Romero, Carmen; Jiménez-Pérez, Salvio
Source: Journal of Food Protection®, Number 10, October 1997, pp. 1158-1286 , pp. 1241-1246(6)
Abstract:The absorbance at 340 nm of transparent modified milk solutions (designated as Clarifying Reagent index) from industrially processed samples as well as from milk-resembling systems was measured in order to test the validity of this index for determining the extent of previous heat treatment. A statistical study (n = 81) of the Clarifying Reagent index of different commercial milks was carried out. There was a significant difference (P < 0.001, Student's t test) between three groups of samples: (1) raw and pasteurized milk, (2) UHT-treated milk, and (3) in-bottle sterilized milk. The Clarifying Reagent index showed significant relationships (P < 0.001, Student's t test) with other heat-induced parameters such as hydroxymethylfurfural formation, loss of available lysine, and free fluorescent intermediary compounds formed by the Maillard reaction. Between 90 and 140°C, the Clarifying Reagent index of the clarified milk or milk-resembling systems followed zero-order kinetics as determined by nonlinear regression analysis.
Document Type: Research Article
Affiliations: Departamento de Productos Lácteos, Instituto del Frío (CSIC) Ciudad Universitaria s/n, 28040 Madrid, Spain
Publication date: October 1997
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