PMID- 24767058
OWN - NLM
STAT- MEDLINE
DCOM- 20151026
LR  - 20191210
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 159
DP  - 2014 Sep 15
TI  - Assessment of heat treatment of various types of milk.
PG  - 293-301
LID - S0308-8146(14)00405-1 [pii]
LID - 10.1016/j.foodchem.2014.03.020 [doi]
AB  - Raw milk (RM), reconstituted condensed milk (CM) and three types of reconstituted 
      milk powders (SMPs) were heated indirectly at 80-140 degrees C for 4 s. Native 
      beta-lactoglobulin after 90 degrees C treatment of RM was 1132+/-167 mg/L but no reliable 
      quantities were estimated at temperatures >100 degrees C, whereas 218+/-43 mg/L residual 
      alpha-lactalbumin were found at 130 degrees C. Average lactulose contents from 51 to 1549 
      mg/L were detected at ⩾100 degrees C; average furosine was 1.9 and 126.5 mg/L in raw and 
      140 degrees C treated milks respectively. The behaviour of heated CM was similar to that 
      of heated RM except for higher furosine concentration. Reconstituted SMPs 
      contained high quantities of lactulose and furosine, the ratio of which was lower 
      than in similarly treated RM. Among the market milks analysed, the group of 
      high-pasteurised milks was highly variable; i.e. native beta-lactoglobulin was 
      69-2831 mg/L, lactulose 0-824 mg/L and furosine 3.3-68.8 mg/L.
CI  - Copyright (c) 2014 Elsevier Ltd. All rights reserved.
FAU - Sakkas, Lambros
AU  - Sakkas L
AD  - Laboratory of Dairy Research, Department of Food Science and Human Nutrition, 
      Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
FAU - Moutafi, Alexandra
AU  - Moutafi A
AD  - Laboratory of Dairy Research, Department of Food Science and Human Nutrition, 
      Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
FAU - Moschopoulou, Ekaterini
AU  - Moschopoulou E
AD  - Laboratory of Dairy Research, Department of Food Science and Human Nutrition, 
      Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
FAU - Moatsou, Golfo
AU  - Moatsou G
AD  - Laboratory of Dairy Research, Department of Food Science and Human Nutrition, 
      Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece. Electronic 
      address: mg@aua.gr.
LA  - eng
PT  - Evaluation Study
PT  - Journal Article
DEP - 20140314
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - 0 (Lactoglobulins)
RN  - 19746-33-9 (furosine)
RN  - 4618-18-2 (Lactulose)
RN  - 9013-90-5 (Lactalbumin)
RN  - K3Z4F929H6 (Lysine)
SB  - IM
MH  - Animals
MH  - Cattle
MH  - Dairy Products/analysis
MH  - Food Handling/*methods
MH  - Hot Temperature
MH  - Lactalbumin/analysis
MH  - Lactoglobulins/analysis
MH  - Lactulose/analysis
MH  - Lysine/analogs & derivatives/analysis
MH  - Milk/*chemistry
OTO - NOTNLM
OT  - Condensed milk
OT  - Furosine
OT  - Heat treatment
OT  - Lactulose
OT  - Milk
OT  - Milk powders
OT  - alpha-Lactalbumin
OT  - beta-Lactoglobulin
EDAT- 2014/04/29 06:00
MHDA- 2015/10/27 06:00
CRDT- 2014/04/29 06:00
PHST- 2013/12/10 00:00 [received]
PHST- 2014/02/19 00:00 [revised]
PHST- 2014/03/05 00:00 [accepted]
PHST- 2014/04/29 06:00 [entrez]
PHST- 2014/04/29 06:00 [pubmed]
PHST- 2015/10/27 06:00 [medline]
AID - S0308-8146(14)00405-1 [pii]
AID - 10.1016/j.foodchem.2014.03.020 [doi]
PST - ppublish
SO  - Food Chem. 2014 Sep 15;159:293-301. doi: 10.1016/j.foodchem.2014.03.020. Epub 
      2014 Mar 14.