Maillard Reaction in Milk - Effect of Heat Treatment

Shimamura, Takeshi; Ukeda, Hiroyuki

doi:10.5772/50079

Cited by 21 publications

(17 citation statements)

References 19 publications

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“…Generally, the brown color of sterilized milk is from pyrrolysine and melanoidins, products of the Maillard reaction in which lactose and amino acids in milk are substrates. The differences in color among samples might result from the varying lactose content, similar to the results shown in a report by Shimamura and Ukeda [ 31 ]. This research found that milk from 10% CG treatment, which had the highest lactose content ( Table 2 ), showed the highest degree of browning.…”

Section: Resultssupporting

confidence: 86%

Effect of supplementary glycerin on milk composition and heat stability in dairy goats

Thoh

Pakdeechanuan

Chanjula

2017

Asian-Australas J Anim Sci

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ObjectiveThis experiment was studied the effects of various levels of crude glycerin (CG) in dairy goat diet on daily intake, milk yield, milk composition, some physical properties and some quality changes of goat milk after sterilization.MethodsTwelve 75% Saanen dairy goats (body weight = 49±3 kg; days in milk = 60±12 d) were randomly assigned in a completely randomized design to evaluate the effects of three experimental diets consisting of 0%, 5%, and 10% CG (dry matter basis) which were formulated to meet or exceed the nutrient requirements of goats. Experimental dairy goats were evaluated for feed and milk yield. Milk samples were analyzed for their composition, including fatty acids, casein profile, fat globule size, and color, and were sterilized to evaluate milk heat stability.ResultsThere were no significant differences between 0% and 5% CG treatments infeed. Increasing CG supplementation from 0% to 5% increased milk yield from 2.38±0.12 to 2.64±0.23 kg/goat/d. In addition, milk samples from 5% CG treatment had the highest total solids, fat content and lactose content, and largest fat globule size. Increasing CG to 10% resulted in a decrease in milk fat. After sterilizing at 116°C, F0 = 3 min, goat milk samples from 5% CG treatment had slightly higher sediment content and comparatively higher degree of browning.ConclusionConsidering milk yield, milk fat content and quality of sterilized milk, 5% CG supplementation in a total mixed ration has a potential for implementation in dairy goats.

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Section: Resultssupporting

confidence: 86%

Effect of supplementary glycerin on milk composition and heat stability in dairy goats

Thoh

Pakdeechanuan

Chanjula

2017

Asian-Australas J Anim Sci

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“…The final stage of the Maillard reaction consists of the condensation of amino compounds and sugar fragments into polymerized proteins and production of melanoidins, brown‐colored polymeric substances (van Boekel ). Several reviews have been published on the Maillard reaction (Finot and others ; Mauron ; O'Brien ; Friedman ; van Boekel ; Nursten ; Basto and others ; Shimamura and Ukeda ).…”

Section: The Maillard Reactionmentioning

confidence: 99%

Blocked Lysine in Dairy Products: Formation, Occurrence, Analysis, and Nutritional Implications

Mehta

Deeth

2015

Comp Rev Food Sci Food Safe

115

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Lysine residues in milk proteins become "blocked" when they react with reducing sugars, particularly lactose, in the Maillard reaction. The blocked or glycated lysines reduce the biological availability of the lysine to metabolic processes and also hinder hydrolysis of the parent protein by digestive enzymes. Heating and storage of milk and milk products are the major promotants of the Maillard reaction and resulting chemical damage to the proteins. Several methods have been proposed to estimate the extent of this protein damage. Two major compounds, furosine, a product of acid hydrolysis of lactulosyl-lysine, the 1st stable product of the Maillard reaction, and carboxymethyl-lysine are used for assessing the early and advanced stages of the Maillard reaction, respectively. In addition, several methods are used for assessing the bioavailability of lysine in a protein; these include chemical, enzymic, and animal-based methods. This review discusses the Maillard reaction and its significance in milk and dairy products, methods of assessing the extent of the reaction and of the bioavailability of lysine, and the nutritional significance of blocked lysines and associated Maillard reaction products in milk proteins.

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“…As discussed earlier, several reducing substances form in Maillard reaction (Shimamura & Ukeda, ; van Boekel, ). Therefore, discoloration noticed in the rosolic acid test for detection of neutralizer might be attributed to action of the reducing substances on rosolic acid dye.…”

Section: Resultsmentioning

confidence: 88%

“…Such decrease in intensity of color might be interpreted as doubtful test or false negative. Formation of several reducing substances from Maillard reaction has been reported (Shimamura & Ukeda, ; van Boekel, ). The decrease in intensity of color in lower layer might be attributed to formation of some reducing compounds in milk and their possible migration in the lower layer during the test.…”

Section: Resultsmentioning

confidence: 92%

Application of qualitative tests for detection of adulterants in sterilized milk and during its subsequent storage

Aparnathi

Agnihotri²,

Chauhan³

et al. 2019

J Food Process Preserv

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Effect of sterilization of milk and its subsequent storage on performance of qualitative tests used for detection of adulterants in the milk was studied. Some of the most prevalent adulterants viz. detergent, urea, ammonium salt, maltodextrin, starch, glucose, sucrose, gelatin, formaldehyde, hydrogen peroxide, and neutralizers were tested. Control and adulterated samples of milk were sterilized at 121ºC for 15 min. The samples of sterilized milk were stored at 35 ± 2ºC. The respective qualitative tests were performed for detection of adulterants on 0th, 15th, 45th, and 75th day of the storage. The performance of the qualitative tests varied depending on length of storage period for which samples were stored and chemical nature of the target adulterant spiked in the milk. Practical applications Adulteration of milk is serious food safety issue in developing countries. Chemical qualitative tests are one of the most affordable and convenient means for detection of adulteration, particularly in such countries. However some processing treatments like sterilization affect these qualitative tests significantly. Moreover, limited information is available related to effect of such processing treatment on test performance. Hence, evaluation of the effect of such treatment on qualitative test for detection of adulterant in milk is essential.

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Maillard Reaction in Milk - Effect of Heat Treatment

Cited by 21 publications

References 19 publications

Effect of supplementary glycerin on milk composition and heat stability in dairy goats

Effect of supplementary glycerin on milk composition and heat stability in dairy goats

Blocked Lysine in Dairy Products: Formation, Occurrence, Analysis, and Nutritional Implications

Application of qualitative tests for detection of adulterants in sterilized milk and during its subsequent storage

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