Reviews of the progress of Dairy Science: The bacteriological, chemical, biochemical and physical changes that occur in milk at temperatures of 100–150 °C

Burton, H.

doi:10.1017/s002202990002361x

Cited by 96 publications

(63 citation statements)

References 52 publications

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“…On the contrary, furosine and more often lactulose are considered as good indicators for intensive heating [l, 2,6]. Good correlation factors between HMF and furosine, lactulose and furosine, lactulose and HMF were previously reported [9].…”

Section: Correlation Between a 340mentioning

confidence: 99%

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Screening procedure for evaluating heat load in commercial milks

Guingamp

Humbert

Midon

et al. 1999

Lait

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-The evaluation of heat damages in commercial milk samples has been studied by an ana" lytical procedure which uses two different and complementary methods. The first is the rapid total sulphydryl (SH) group measurement which evaluates whey protein denaturation. The second involves the measurement of absorbance at 340 nm (A 340 ) of milks modified with the Clarifying Reagent'", At .this wavelength sorne coloured compounds resulting from the non-enzymic browning still absorb. There is a satisfying correlation between A 340 and lactulose content (r = 0.98) measured in commercial milk samples by using capillary electrophoresis or high performance liquid chromatography (HPLC). Our analytical procedure using SH and A 340 measurements has been applied to 130 raw and commercial milk samples. Analysis by Student's r-test shows that the values of the two parameters obtained for raw and heat-treated milk samples were significantly different (P < 0.01). This study demonstrates that this simple protocol makes possible rapid evaluation of heat damages in commercial milk sampies as il could be done with official but more sophisticated methods. © Inra/Elsevier, Paris.heat damage / commercial milk / sulphydryl group / absorbance A 340 / transparent-modified miIk / analytical procedure Résumé -Protocole rapide d'évaluation des traitements thermiques dans les laits de consommation. L'évaluation des dénaturations induites par les traitements thermiques appliqués au lait a été étudiée à l'aide d'un protocole utilisant deux méthodes rapides, différentes mais complémentaires. La première évalue la dénaturation des protéines Iactosériques en mesurant les groupements sulfhydryles totaux. La seconde consiste à mesurer l'absorbance à 340 nm (A 340 ) des laits rendus transparents par l'ajout du réactif de transparisation. A 340 est due aux composés issus des réactions de

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Section: Correlation Between a 340mentioning

confidence: 99%

“…Protein denaturation and Maillard reactions are among the most important and undesirable consequences [2]. Pasteurisation and UHT (Ultra High Temperature) treatment produce only minor changes in casein but whey proteins are more denaturated.…”

Section: Introductionmentioning

confidence: 99%

Screening procedure for evaluating heat load in commercial milks

Guingamp

Humbert

Midon

et al. 1999

Lait

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“…Sandhu (1973) reported that the total calcium content in the heat-treated milk products was not changed, while Burton (1984) claimed that heating processes of milk influenced the balance of calcium salts in its distributions, resulting the reduced soluble calcium contents because the ionic calcium combined with the phosphates or the denatured proteins turns into the colloidal calcium form while the calcium moves to the inside of casein micelles, reduced the content of the ultrafiltrable calcium accordingly. Depending on the heattreatment processes, the soluble calcium and the ionic calcium are shifted into the casein micelles along with the structural changes of milk proteins, and consequently the total soluble calcium content decreases (Woo and Maeng, 1998).…”

Section: Introductionmentioning

confidence: 99%

Effect of Heat-Treat Methods on the Soluble Calcium Levels in the Commercial Milk Products

Yoo¹,

Kang²,

Park³

et al. 2013

Korean Journal for Food Science of Animal Resources

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Milk is well known to be rich in some nutrients such as protein, calcium, phosphorus, and vitamins. In particular, absorption and bioavailability of calcium receive lots of attention because calcium is very little absorbed until it is changed to the ionized form in the intestine. In this study, concentration of the soluble calcium was determined in the commercial bovine milk products, which were processed by different heat-treatment methods for pasteurization. As for general constituents, lactose, fat, protein, and mineral were almost same in the liquid milk products by different processors. Ultrafiltration of the skimmed milk caused little change in the permeate as for lactose content but both fat and protein decreased. pH values ranges from 6.57-6.62 at room temperature and slightly increase after centrifugation, 10,000 g, 10 min. Rennet-coagulation activity was the lowest in the ultra high temperature (UHT-)milk compared to the low temperature long time (LTLT-) and high temperature short time (HTST-)milk products. Each bovine milk products contains 1056.5-1111.3 mg/kg of Ca. The content of sulfhydryl group was the lowest in raw milk compared to the commercial products tested. For the skimmed milks after ultrafiltration with a membrane (Mw cut-off, 3 Kd), soluble Ca in the raw milk was highest at 450.2 mg/kg, followed by LTLT-milk 336.4-345.1 mg/kg, HTST-milk 305.5-313.3 mg/kg, UHT-milk 370.3-380.2 mg/kg in the decreasing order. After secondary ultrafiltration with a membrane (Mw cut-off, 1 kD), total calcium in raw milk had a highest of 444.2 mg/kg, and those in the market milk products. As follow: UHT-milk, 371.3 to 378.2 mg/kg; LTLT-milk, 333.3 to 342.2 mg/kg; HTST-milk 301.9 to 311.2 mg/kg in a decreasing order.

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“…It offers germ-free product of supreme class which can be bought from anywhere, at any time and in any quantity (Beha, 1992). The special effects of heat analysis on the milk components (proteins, lipids, carbohydrates and minerals) are very significant for the ending item for consumption quality, since they undergo alteration that change the sensory and nutritional value of milk (Burton, 1984). Shelf life of UHT milk is affected at the stage after processing due to physico-chemical and biochemical alterations.…”

Section: Introductionmentioning

confidence: 99%

Effect of storage temperature on the physiochemical properties of UHT milk

Siddique¹,

Riffat²,

Arshad³

et al. 2016

IJFAAS

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The aim of the study was to assess the physicochemical changes occurred during storage of UHT milk for 90 days at three different temperatures i.e. 10 ˚C, 25 ˚C and 35 ˚C. pH, titrable acidity, total solids, lactose, moisture were the parameters used for physicochemical analysis. The results showed an increasing trend in titrable acidity, total solids with the passage of time. Temperature also affected the quality of UHT milk while lactose and moisture showed decreasing trend with the increase in temperature and storage period. The maximum titrable acidity (0.21%) and total solids (12.34%) were observed at 90 d of storage at 37 ˚C while lowest titrable acidity 0.11% and total solids were noticed at 0 day of storage at 10 ˚C. Significantly highest lactose (4.073 %) moisture (87.92%) and pH (6.79) was noticed at 10 ˚C during 0day storage while decline in lactose (3.53%), moisture (86.66%) and pH (6.42) was observed during 90 day of storage at 37 ˚C temperature.

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Reviews of the progress of Dairy Science: The bacteriological, chemical, biochemical and physical changes that occur in milk at temperatures of 100–150 °C

Cited by 96 publications

References 52 publications

Screening procedure for evaluating heat load in commercial milks

Screening procedure for evaluating heat load in commercial milks

Effect of Heat-Treat Methods on the Soluble Calcium Levels in the Commercial Milk Products

Effect of storage temperature on the physiochemical properties of UHT milk

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