The intensity and sequence of heat and hydrolytic treatments as well as storage stability of lactose-hydrolyzed milk was assessed during processing and storage in 15 different commercial samples by monitoring the glycidic fraction (glucose, lactose and galactose) and selected thermal treatment markers (furosine, lactulose and fructose). The use of an additional indicator (fructose) together with classical process indicators (lactulose and furosine), was useful to better understand the quality of this dietetic milk and the processing procedures utilized. The results confirmed the high reactivity of lactose-hydrolyzed milk to the Maillard reaction and the more limited chemical stability of this milk typology when stored at 20 degrees C. In addition, a wide variability in the quality of commercial samples of lactose-hydrolyzed milk was found. which underlines the necessity to establish definite thresholds for this milk to defend both consumers and product quality. (c) 2007 Elsevier Ltd. All rights reserved.
|Digital Object Identifier (DOI):||10.1016/j.foodchem.2006.12.045|
|Codice identificativo ISI:||000247275700004|
|Codice identificativo Scopus:||2-s2.0-34248550365|
|Appare nelle tipologie:||1.1 Articolo in rivista|