Home
Resources
Publications
Correlation Between Lactulose and Furosine in UHT-Heated Milk

Correlation Between Lactulose and Furosine in UHT-Heated Milk

Antonia Montilla, Marta M Calvo, Guillermo Santa-María, Nieves Corzo, Agustín Olano

J Food Prot. 1996 Oct;59(10):1061-1064.

PMID: 31195463

Abstract:

The kinetics of furosine and lactulose formation during heat treatment of milk and correlations between these parameters have been studied as a contribution for setting legal standards for heat-processed milks. Activation energies of 93.15 ± 5.87 kJ/mol and 153.2 ± 6.49 kJ/mol for furosine and lactulose respectively were computed from zero-order rate constants. Polynomial and logarithmic equations were developed to predict the furosine content as a function of lactulose content. The polynomial equation proposed fit the experimental data and previously reported data. The standard error of the prediction was lower than ±7.8mg/liter. The application of this equation to observed values for lactulose and furosine in commercial milk samples would allow the detection of milk powder in UHT milk.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
CS36101	Lactulose Standard for IC			Price

As a specialist in analytical chemical Products, Alfa Chemistry offers consumers a wealth of raw materials and a full range of technologies and services.

QUICK LINKS

HEADQUARTERS

Tel:

Fax:

Email: