An account is presented of the chemical indices available for evaluation of heat treatment in milk, grouped according to whether they produce a type 1 reaction (degradation, denaturation and inactivation of heat-labile components, e.g. whey proteins and enzymes) or a type 2 reaction (formation of 'new' substances, e.g. lactulose, that are not present above trace levels in the unprocessed product). Examples are presented of the use of combinations of these indices.
Assessment (indices) of heat treatment of milk / L. Pellegrino, P. Resmini, W. Luf - In: Heat-induced changes in milk / International dairy federation ; [a cura di] P.F. Fox. - 2. ed.. - Brussels : International Dairy Federation, 1995. - pp. 409-453
Assessment (indices) of heat treatment of milk
L. PellegrinoPrimo
;P. ResminiSecondo
;
1995
Abstract
An account is presented of the chemical indices available for evaluation of heat treatment in milk, grouped according to whether they produce a type 1 reaction (degradation, denaturation and inactivation of heat-labile components, e.g. whey proteins and enzymes) or a type 2 reaction (formation of 'new' substances, e.g. lactulose, that are not present above trace levels in the unprocessed product). Examples are presented of the use of combinations of these indices.
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