Changes in furosine and proteins of UHT-treated milks stored at high ambient temperatures

Z Lebensm Unters Forsch. 1994 Apr;198(4):302-6. doi: 10.1007/BF01193179.

Abstract

Changes in furosine, undenatured whey protein content, and proteolysis during 90 days storage at 20, 30, and 40 degrees C of UHT-processed milk were studied. Furosine increased as the temperature and storage time increased. The peptide concentration increased during the storage period, being faster at 30 degrees C than at 20 or 40 degrees C. High-performance liquid chromatographic analysis of undenatured whey proteins showed considerable changes in the shape of the peaks during storage.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Chromatography, High Pressure Liquid
  • Food Preservation*
  • Hot Temperature*
  • Hydrogen-Ion Concentration
  • Lysine / analogs & derivatives*
  • Lysine / metabolism
  • Milk / chemistry*
  • Milk Proteins / metabolism*

Substances

  • Milk Proteins
  • furosine
  • Lysine