Various samples of pasteurized, UHT, and in-bottle sterilized milk have been analyzed, and two indices of heat damage determined: 1) soluble serum protein as percentage of total proteins and 2) protein surface hydrophobicity determined by a fluorescence test. which enables the number and affinity of bonds between protein hydrophobic sites and fluorophor 8-aniline naphthalene I-sulfonate to be evaluated. Results show that the soluble serum protein index permits a definite distinction to be made between pasteurized and sterilized milk but not between UlIT and in-bottle sterilized milk. However, the protein surface hydrophobicity index enables a distinction to be made between UHT-treated and in-bottle sterilized mille. In a plot of PSH versus SSP indices, separate areas are identified for raw, pasteurized, UHT, and in-bottle sterilized milk. The combination of the two indices makes it possible to obtain a reliable a posteriori indication of the type and severity of heat treatment the milk has undergone. The possibility of identifying improperly treated milles is also discussed.

An analytical approach to the evaluation of heat damage in commercial milks / E. Pagliarini, S. Iametti, C. Peri, F. Bonomi. - In: JOURNAL OF DAIRY SCIENCE. - ISSN 0022-0302. - 73:1(1990), pp. 41-44. [10.3168/jds.S0022-0302(90)78643-2]

An analytical approach to the evaluation of heat damage in commercial milks

E. Pagliarini;S. Iametti;C. Peri;F. Bonomi
1990

Abstract

Various samples of pasteurized, UHT, and in-bottle sterilized milk have been analyzed, and two indices of heat damage determined: 1) soluble serum protein as percentage of total proteins and 2) protein surface hydrophobicity determined by a fluorescence test. which enables the number and affinity of bonds between protein hydrophobic sites and fluorophor 8-aniline naphthalene I-sulfonate to be evaluated. Results show that the soluble serum protein index permits a definite distinction to be made between pasteurized and sterilized milk but not between UlIT and in-bottle sterilized milk. However, the protein surface hydrophobicity index enables a distinction to be made between UHT-treated and in-bottle sterilized mille. In a plot of PSH versus SSP indices, separate areas are identified for raw, pasteurized, UHT, and in-bottle sterilized milk. The combination of the two indices makes it possible to obtain a reliable a posteriori indication of the type and severity of heat treatment the milk has undergone. The possibility of identifying improperly treated milles is also discussed.
Heat damage; Milk protein denaturation; Pasteurization
Settore AGR/15 - Scienze e Tecnologie Alimentari
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/191829
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