A sensitive enzymatic assay for determining lactulose (detection limit = 2.5 mg/l; RSD < 4%) was applied to 90 samples of various milk categories, such as, pasteurized milk (fresh and high-temperature), UHT milk (indirect, direct, by infusion and by injection), and in-container sterilized milks. Results showed that it was possible to distinguish, by lactulose content, not only in-container sterilized milk (744 mg/l), indirect UHT (341 mg/l) and direct UHT (165 mg/l), but also UHT milk produced by mild technologies such as milk treated by infusion (107 mg/l), high-temperature pasteurized milk (58 mg/l), and low temperature pasteurized milk (3.5 mg/l). (C) 2003 Elsevier Ltd. All rights reserved.
Heat-treated milk differentiation by a sensitive lactulose assay
MARCONI, Emanuele;MESSIA, Maria Cristina;
2004-01-01
Abstract
A sensitive enzymatic assay for determining lactulose (detection limit = 2.5 mg/l; RSD < 4%) was applied to 90 samples of various milk categories, such as, pasteurized milk (fresh and high-temperature), UHT milk (indirect, direct, by infusion and by injection), and in-container sterilized milks. Results showed that it was possible to distinguish, by lactulose content, not only in-container sterilized milk (744 mg/l), indirect UHT (341 mg/l) and direct UHT (165 mg/l), but also UHT milk produced by mild technologies such as milk treated by infusion (107 mg/l), high-temperature pasteurized milk (58 mg/l), and low temperature pasteurized milk (3.5 mg/l). (C) 2003 Elsevier Ltd. All rights reserved.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
