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. Pellegrino
Primo
;
P. Resmini
Secondo
;
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.
milk; heat treatment; enzymes; furosine; lactulose
Settore AGR/15 - Scienze e Tecnologie Alimentari
1995
http://www.cabdirect.org/abstracts/19950402672.html;jsessionid=EF3D02196BAE93627375DFE6ABE8BFAA;jsessionid=B94F84AA95EB11BDCE4429D758A94AA0?freeview=true
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/249390
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