Analytical assessment of the intensity of heat treatment of milk and dairy products

Safety and quality evaluations of liquid milk and infant formula products in China in 2022

“…Our results showed the βlactoglobulin content in PM was similar as the values from other studies, which ranged from 1700 to 3900 mg/L due to pasteurization [95,97,104]. Reported concentrations of β-lactoglobulin ranged from 150 to 400 mg/L for direct UHT and <200 mg/L for indirect UHT [95,97,105,106]. In our study, the βlactoglobulin level was similar to these previous values, demonstrating that the quality of liquid milk in China is not different to that in other regions.…”

“…Unlike α-lactalbumin, β-lactoglobulin is hardly ever harmed by gentle heating. Our results showed the βlactoglobulin content in PM was similar as the values from other studies, which ranged from 1700 to 3900 mg/L due to pasteurization [95,97,104]. Reported concentrations of β-lactoglobulin ranged from 150 to 400 mg/L for direct UHT and <200 mg/L for indirect UHT [95,97,105,106].…”

Quantitative metabolome analysis of boiled chicken egg yolk

“…It has been reported that milk are temperature-sensitive due to the high amount of L-lysine-rich proteins and reducing sugars, and the flavour and nutritional value of dairy products would be altered due to the heat induced Maillard reaction ( Naranjo et al, 2013 ). The detection of Maillard reaction products, such as 5-hydroxymethylfurfural and furansine, is important for the quality control of milk and dairy products ( Van Den Oever and Mayer, 2021 ). As for meat, active amino groups of proteins would react with reducing sugars during cooking and thermal processing, and include many important aromatic chemicals, including pyrazines, oxazoles, thiophenes, thiazoles and other heterocyclic compounds ( Arihara et al, 2021 ).…”

The Effect of Pineapple Addition at Different Rates to Sheep Yoghurt on Antioxidant Activity, 5-Hydroxymethylfurfural (HMF) Content, and ABT-2 Probiotic Culture Growth

“…On the other hand, 5hydroxymethylfurfural (HMF), which is the product of thermal decomposition of sugars, is formed as a result of heat treatment or storage applied to milk in order to extend its shelf life. It has been proven that HMF, which is formed in the advanced stages of the Maillard reaction and belongs to the furfurals group, has genotoxic, tumoral, and cytotoxic effects [18]. The amount of Maillard reaction products with toxic properties such as HMF above a certain level in milk and dairy products is important both in terms of human health and as a quality parameter [19].…”