Assessment of quality of commercial UHT milks by chromatographic and elecrophoretic methods
1993
Lopez-Fandino, R. | Corzo, N. | Villamiel, M. | Delgado, T. | Olano, A. | Ramos, M.
Forty-four commercial ultra-high treatment (UHT) milks were analyzed, within the first 15 d after processing for lactulose, furosine, alpha-lactalbumin, and beta-lactoglobulin, contents, as well as for proteolysis of caseins. Some UHT milks processed containing lactulose and beta-lactoglobulin, within the limits considered acceptable, showed high levels of casein degradation. Samples considered overprocessed according to their lactulose and beta-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.
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