Data di Pubblicazione:
2008
Citazione:
Evaluation of some heat-treatment indices in UHT milk marketed in Italy / S. Cattaneo, F. Masotti, V. Rosi. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 20:4(2008), pp. 553-565.
Abstract:
A survey on heat damage of both direct and indirect UHT milk marketed in Italy was carried out. Furosine, lactulose, galactosyl--pyranone and lysinoalanine were determined in order to quantify the severity of heat processing in 92 UHT milk samples. Twenty seven samples out of 92 were imported from other countries and showed ranges of these parameters similar to those manufactured in Italy. Anomalous levels for at least one of the four parameters were revealed in about 40% of the samples, indicating the use of operating conditions promoting relevant heat damage. Although the adoption of regulations aiming to guarantee the quality of UHT milk doesn’t seem to be a priority of EU policy, the fixation of threshold values for one or more of these indices is recommended as a minimal quality requirement for UHT milk in order to prevent improper technological practices.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
Furosine; Galactosyl-β-pyranone; Lactulose; Lysinoalanine; UHT milk
Elenco autori:
S. Cattaneo, F. Masotti, V. Rosi
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