Distinction among milks processed under different thermal treatments by gas liquid chromatographic analysis of the free disaccharides composition
1986
Corzo, N. | Olano, A. (Consejo Superior de Investigaciones Cientificas, Madrid (Spain). Instituto de Fermentaciones Industriales) | Martinez-Castro, I.
The free disaccharides composition of 49 samples of Spanish milk (10 pasteurized, 16 directly heated UHT, 9 indirectly heated UHT and 14 in-container sterilized) and 10 UHT samples from other countries of the EEC were analyzed. From among the 10 pasteurized milk samples only one contained lactulose in appreciable amount (8,2 mg/100 ml). The lactulose ranges found in the other Spanish samples were: directly heated UHT, 10-30 mg/100 ml; indirectly heated UHT, 30-90 mg/100 ml; in-container sterilized, 50-130 mg/100 ml. All in-container sterilized and indirectly heated milk samples contained epilactose within the range of 8-37 mg/100 ml. The amount of epilactose found was proportional to the amount of lactulose present in the sample. The average lactulose content in Spanish UHT samples was higher than in UHT samples from other countries of the EEC
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