Besides having wide application as criteria for heat-classification of several milk products, heat-treatment indicators can help discover frauds. When the level of 8.6 mg furosine/100 g protein is exceeded in peroxidase-positive pasteurized milk, without doubt, either reconstituted milk powder (RMP) or high-temperature treated milk has been added. The ratio between the levels of furosine and lactulose allows the presence of RMP to be detected in UHT milk or in-bottle sterilized milk. Different levels of furosine in skim milk and in the fat globule membrane from heat-treated whole milk demonstrate that the milk was recomposed from skim milk and cream heated under different conditions. The unnatural amino acid lysinoalanine is a suitable indicator of the use of caseinates in cheesemaking. The advanced Maillard compound galactosyl-β- pyranone allows directly and indirectly heated UHT milk to be distinguished.
|Titolo:||Furosine and other heat treatment indicators for detecting fraud in milk and milk products|
|Autori interni:||PELLEGRINO, LUISA MARIA (Secondo)|
RESMINI, PIERPAOLO (Primo)
CATTANEO, STEFANO (Ultimo)
|Parole Chiave:||Dairy products; Furosine; Heat-treatment; Lactulose; Lysinoalanine; Recomposed milk|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||2003|
|Appare nelle tipologie:||01 - Articolo su periodico|
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