Review: Selected indicators of the quality of thermal processed milk / Revisión: Indicadores seleccionados para el control de calidad de la leche tratada térmicamente

Abstract

Selected indicators of the quality of processed milk are reviewed in three sections: indices of heat treatment, detection of adulterations and assessment of shelf life. The characterization of the thermal process to which milk was submitted can be achieved by measuring either the formation of new compounds (lactulose, furosine) or the degradation of thermolabile constituents (enzymes, whey proteins). The presence of certain compounds may indicate fraudulent additions committed for eco nomic reasons. Finally, residual or reactivated heat stable enzymes may cause serious storage defects in UHT milk and, therefore, the proteolytic and lipolytic activities and the degree of protein and lipid degradation are useful predictors of the shelf life. Different analytical methods for the determination of the selected quality indicators are also summarized.

Simultaneous Determination of Lactulose and Lactose in Conserved Milk by HPLC-RID

“…A proper control of the thermal process in both methods is important to ensure their nutritional and sensory quality since their effect on milk constituents is fundamental in the characterization of the final product [8,9]. The severity of thermal treatment can lead to degradation of milk constituents like proteins, enzymes, and vitamins; some of these substances could be indicators to assess the thermal damage in milk [8,10]. Among the carbohydrates, lactose, originating from the blood glucose in the mammary gland, is one of the main constituents of milk [11].…”

Effect of high intensity pulsed electric fields on enzymes and vitamins in bovine raw milk

“…1996; Contarini et al . 1997; Lopez‐Fandino and Olano 1999; Villamiel et al . 1999; Calligaris et al .…”