2009
DOI: 10.1111/j.1471-0307.2009.00460.x
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Use of reconstituted concentrated nonfat milk for the production of UHT milk: physical and chemical effects and stability

Abstract: The objective of this work was to evaluate the use of reconstituted concentrated nonfat milk for the production of UHT milk and to evaluate its physical and chemical effects and stability. The study considered three treatments related to the raw material and processing parameters. Increasing the intensity of thermal treatments resulted in increased hydroxymethylfurfural (HMF) content as well as the denaturation of whey protein. During storage, the milk that was produced from reconstituted concentrate displayed… Show more

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Cited by 3 publications
(1 citation statement)
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“…e di culty of analysing cheese products could be related to the di culty that Morales and Jiménez-Pérez [35] faced when analysing infant milk, which is the complexity of compounds in the heat-treated milk and the fact that other compounds were reported to coelute with HMF during chromatographic analysis. In addition, the heat treatment of milk before it is transformed to cheese may a ect the HMF concentration as shown in the work of Magarinos et al [36].…”
Section: Occurrence Of Hmf In Cheese Productsmentioning
confidence: 99%
“…e di culty of analysing cheese products could be related to the di culty that Morales and Jiménez-Pérez [35] faced when analysing infant milk, which is the complexity of compounds in the heat-treated milk and the fact that other compounds were reported to coelute with HMF during chromatographic analysis. In addition, the heat treatment of milk before it is transformed to cheese may a ect the HMF concentration as shown in the work of Magarinos et al [36].…”
Section: Occurrence Of Hmf In Cheese Productsmentioning
confidence: 99%