Hostname: page-component-78c5997874-4rdpn Total loading time: 0 Render date: 2024-11-10T10:20:43.755Z Has data issue: false hasContentIssue false
  • English
  • Français

Kinetics of hydroxymethylfurfural, lactulose and furosine formation in milk with different fat content

Published online by Cambridge University Press:  17 February 2003

Wendie L Claeys ,
Ann M Van Loey  and
Marc E Hendrickx
Wendie L Claeys
Affiliation:
Department of Food and Microbial Technology, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kasteelpark Arenberg, 22, B-3001 Heverlee, Belgium
Ann M Van Loey
Affiliation:
Department of Food and Microbial Technology, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kasteelpark Arenberg, 22, B-3001 Heverlee, Belgium
Marc E Hendrickx
Affiliation:
Department of Food and Microbial Technology, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kasteelpark Arenberg, 22, B-3001 Heverlee, Belgium
Get access Rights & Permissions [Opens in a new window]

Abstract

In the context of the general applicability of hydroxymethylfurfural (HMF), lactulose and furosine as time-temperature integrators (TTIs) for thermal processing of milk, the influence of milk fat content was studied. Formation kinetics were analysed for milk with fat content of 4·0±<0·1%. In previous experiments, it was observed that, under isothermal and non-isothermal heating conditions, formation of the three chemical compounds could be described by pseudo-zero order kinetics. Since the kinetic model was known, the experimental design could be simplified. Data were analysed by a non-linear regression procedure and results were evaluated by construction of joint confidence regions and temperature time tolerance (TTT-) diagrams. Formation kinetics of HMF and lactulose was not affected by milk fat content. Regarding furosine, significant differences were observed between kinetic parameters in whole, semi-skimmed and skimmed milk. The observed differences however were negligible in the context of process impact evaluation.

Keywords

Milk fathydroxymethylfurfurallactulosefurosinekinetics
Type
Research Article
Information
Journal of Dairy Research , Volume 70 , Issue 1 , February 2003 , pp. 85 - 90
Copyright
Proprietors of Journal of Dairy Research 2003

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)