ASSESSMENT OF QUALITY OF COMMERCIAL UHT MILKS BY CHROMATOGRAPHIC AND ELECTROPHORETIC METHODS

被引：22

作者：

LOPEZFANDINO, R ^{[1
]}

CORZO, N ^{[1
]}

VILLAMIEL, M ^{[1
]}

DELGADO, T ^{[1
]}

OLANO, A ^{[1
]}

RAMOS, M ^{[1
]}

机构：

[1] CSIC,INST FERMENTAC IND,JUAN CIERVA 3,E-28006 MADRID,SPAIN

来源：

JOURNAL OF FOOD PROTECTION | 1993年 / 56卷 / 03期

关键词：

D O I：

10.4315/0362-028X-56.3.263

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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.

引用

页码：263 / &

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