Forty-four commercial ultra-high treatment (UHT) milks were analyzed, within the first 15 d after processing for lactulose, furosine, α-lactalbumin, and β-lactoglobulin, contents, as well as for proteolysis of caseins. Some UHT milks processed containing lactulose and β-lactoglobulin, within the limits considered acceptable, showed high levels of casein degradation. Samples considered overprocessed according to their lactulose and β-lactoglobulin contents also showed the presence of considerable amounts of para-k-casein, which could indicate a poor microbiological quality of the raw milk causing protein degradation prior to UHT processing.
Assessment of Quality of Commercial UHT Milks by Chromatographic and Electrophoretic Methods
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ROSINA LOPEZ-FANDIÑO, NIEVES CORZO, MAR VILLAMIEL, TERESA DELGADO, AGUSTIN OLANO, MERCEDES RAMOS; Assessment of Quality of Commercial UHT Milks by Chromatographic and Electrophoretic Methods. J Food Prot 1 March 1993; 56 (3): 263–264. doi: https://doi.org/10.4315/0362-028X-56.3.263
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