Chemical Indicators of Heat Treatment in Fortified and Special Milks

Carbohydrate and furosine contents in 12 commercial fortified and special milk samples (pasteurized goat's and ewe's milks; ultrahigh-temperature (UHT) goat's milk, UHT milks fortified with calcium, magnesium, fiber, or royal jelly and honey; and lactose-hydrolyzed milks) were analyze...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2005-04, Vol.53 (8), p.2995-2999
Main Authors: Mendoza, Maite Rada, Olano, Agustín, Villamiel, Mar
Format: Article
Language:English
Subjects:
Animals
Biological and medical sciences
biomarkers
calcium
carbohydrate composition
carbohydrates
Carbohydrates - analysis
dietary fiber
ewe milk
Food Handling - methods
Food industries
Food, Fortified - analysis
fortified foods
fortified milk
Fructose - analysis
Fundamental and applied biological sciences. Psychology
furosine
Galactose - analysis
Glucose - analysis
goat milk
Goats
heat treatment
Hexoses - analysis
honey
Hot Temperature
Hydrolysis
Lactose - analysis
Lactose - metabolism
lactose-free dairy products
Lysine - analogs & derivatives
Lysine - analysis
magnesium
Milk - chemistry
Milk and cheese industries. Ice creams
pasteurized milk
royal jelly
Sheep
UHT milk
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Summary:Carbohydrate and furosine contents in 12 commercial fortified and special milk samples (pasteurized goat's and ewe's milks; ultrahigh-temperature (UHT) goat's milk, UHT milks fortified with calcium, magnesium, fiber, or royal jelly and honey; and lactose-hydrolyzed milks) were analyzed. Except for lactose-hydrolyzed milks, furosine, lactose, lactulose, galactose, glucose, N-acetylgalactosamine, N-acetylglucosamine, and myo-inositol contents were similar to the previously reported values for UHT or pasteurized milk samples. In lactose-hydrolyzed milks, lactulose was not detectable and lactose was present in low amount; high levels of glucose, galactose, fructose, tagatose, and furosine were also detected in this type of milk. Results found in commercial milks were compared to those obtained in laboratory-prepared UHT milks with lactose hydrolyzed prior to heating. Hydrolysis of lactose before thermal treatments promoted elevated accumulation of reducing sugars (galactose and glucose) that could be partially converted to the corresponding isomers (tagatose and fructose) during heating. In addition, the reducing sugars could also react with the amino groups of proteins, giving rise to the corresponding Amadori compound. According to the obtained results, heating prior to hydrolysis of lactose is suggested to avoid a considerable loss of available lysine. Keywords: Milk; heat treatment; carbohydrate; furosine; lactose
ISSN:0021-8561
1520-5118
DOI:10.1021/jf040406l