Sanitary Procedures, Heat Treatments and Packaging

Moatsou, Golfo

doi:10.1002/9781118534168.ch14

Cited by 5 publications

(4 citation statements)

References 101 publications

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“…They are labelled as pasteurised, extended shelf life (ESL) or high‐pasteurised, ultra‐high‐temperature (UHT) or sterilised milks according to heat treatment and heat treatment‐packaging combination utilised for their production (Walstra et al . ; Moatsou ). The assessment of heat treatment of market milks is based on indices related to changes of milk components or to the formation of new substances due to heating (Claeys et al .…”

Section: Introductionmentioning

confidence: 99%

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Direct determination of lactulose in heat‐treated milk using diffuse reflectance infrared Fourier transform spectroscopy and partial least squares regression

Pappas

Sakkas

Moschopoulou

et al. 2015

Int J of Dairy Tech

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The aim of this work was the direct determination of lactulose (LCT) concentration in freeze-dried heat-treated milks using diffuse reflectance Fourier transform infrared spectroscopy (DRIFTS) without any chemical pretreatment of the milk. The 'actual' lactulose concentrations estimated by means of high-performance liquid chromatography (HPLC) were correlated with the spectral region 1286-754 cm À1 of DRIFTS spectra in the second-derivative form of the milk samples using partial least squares (PLS) regression. A linear relationship was established between the 'actual' and the concentrations recalculated using the built model. The proposed DRIFTS method is simple, rapid and low cost.

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Section: Introductionmentioning

confidence: 99%

“…The assessment of heat treatment of market milks is based on indices related to changes of milk components or to the formation of new substances due to heating (Claeys et al . ; Moatsou ; Sakkas et al . ).…”

Section: Introductionmentioning

confidence: 99%

Direct determination of lactulose in heat‐treated milk using diffuse reflectance infrared Fourier transform spectroscopy and partial least squares regression

Pappas

Sakkas

Moschopoulou

et al. 2015

Int J of Dairy Tech

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“…In 2017 around 99% of the raw milk produced in the European Union (EU) was processed with ~11% used to produce milk drinks [ 3 ]. Commonly-applied procedures are high-temperature, short-time pasteurization (HTST, ≥72 °C for at least 15 s) as a rather mild treatment, and ultra-high temperature (UHT) treatment (≥135 °C up to 4 s) [ 2 , 4 ]. Independent of the treatment, the addition of flavorings, such as chocolate, strawberry, or vanilla, is getting more popular.…”

Section: Introductionmentioning

confidence: 99%

Profiling of Low-Molecular-Weight Carbonyls and Protein Modifications in Flavored Milk

Wölk

Schröter²,

Hoffmann

et al. 2020

Antioxidants

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Thermal treatments of dairy products favor oxidations, Maillard reactions, and the formation of sugar or lipid oxidation products. Additives including flavorings might enhance these reactions or even induce further reactions. Here we aimed to characterize protein modifications in four flavored milk drinks using samples along the production chain—raw milk, pasteurization, mixing with flavorings, heat treatment, and the commercial product. Therefore, milk samples were analyzed using a bottom up proteomics approach and a combination of data-independent (MSE) and data-dependent acquisition methods (DDA). Twenty-one small carbonylated lipids were identified by shotgun lipidomics triggering 13 protein modifications. Additionally, two Amadori products, 12 advanced glycation end products (AGEs), and 12 oxidation-related modifications were targeted at the protein level. The most common modifications were lactosylation, formylation, and carboxymethylation. The numbers and distribution of modification sites present in raw milk remained stable after pasteurization and mixing with flavorings, while the final heat treatment significantly increased lactosylation and hexosylation in qualitative and quantitative terms. The processing steps did not significantly affect the numbers of AGE-modified, oxidized/carbonylated, and lipid-carbonylated sites in proteins.

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“…As a highly valuable food, milk has been a basic component of the human diet for thousands of years . Thermal treatment of milk by pasteurization, ultrahigh-temperature processing, or sterilization ensures safe products with a long shelf life and also leads to numerous chemical modifications . Besides heat-labile vitamins and lactose, heating mainly affects the milk proteins by denaturation and chemical modifications such as the Maillard reaction and oxidation processes. − The Maillard reaction is the fundamental reaction during industrial milk processing.…”

Section: Introductionmentioning

confidence: 99%

Untargeted Proteomics-Based Profiling for the Identification of Novel Processing-Induced Protein Modifications in Milk

et al. 2020

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Nonenzymatic post-translational protein modifications (nePTMs) affect the nutritional, physiological, and technological properties of proteins in food and in vivo. In contrast to the usual targeted analyses, the present study determined nePTMs in processed milk in a truly untargeted proteomic approach. Thus, it was possible to determine to which extent known nePTM structures explain protein modifications in processed milk and to detect and identify novel products. The method combined ultrahigh-performance liquid chromatography coupled to electrospray ionization tandem mass spectrometry with bioinformatic data analysis by the software XCMS. The nePTMs detected by untargeted profiling of a β-lactoglobulin−lactose model were incorporated in a sensitive scheduled multiple reaction monitoring method to analyze these modifications in milk samples and to monitor their reaction kinetics during thermal treatment. Additionally, we identified the structures of unknown modifications. Lactosylation, carboxymethylation, formylation of lysine and N-terminus, glycation of arginine, oxidation of methionine, tryptophan, and cysteine, oxidative deamination of N-terminus, and deamidation of asparagine and glutamine were the most important reactions of β-lactoglobulin during milk processing. The isomerization of aspartic acid was observed for the first time in milk products, and N-terminal 4-imidazolidinone was identified as a novel nePTM.

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Sanitary Procedures, Heat Treatments and Packaging

Cited by 5 publications

References 101 publications

Direct determination of lactulose in heat‐treated milk using diffuse reflectance infrared Fourier transform spectroscopy and partial least squares regression

Direct determination of lactulose in heat‐treated milk using diffuse reflectance infrared Fourier transform spectroscopy and partial least squares regression

Profiling of Low-Molecular-Weight Carbonyls and Protein Modifications in Flavored Milk

Untargeted Proteomics-Based Profiling for the Identification of Novel Processing-Induced Protein Modifications in Milk

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