학술논문
Determination of Lactulose and Furosine Formation in Heated Milk as a Milk Quality Indicator
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- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Young Hee Cho Sung Moon Hong Cheol Hyun Kim
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제32권 제5호, 540~544쪽, 전체 5쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2012.10.31
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국문 초록
영문 초록
During heat treatment and storage of milk, deteriorative reaction takes place, which consequently influence on the milk quality. In this study, formation of lactulose and furosine under different thermal conditions and storage conditions, and the ratio of lactulose and furosine (LU/FU) in presence of reconstituted milk powder were determined to establish chemical indicators for heat damages of milk and the adulteration of fresh milk in dairy field. The lactulose and furosine contents linearly increased with increased heating temperature and heating time. It showed high correlation between the formation of lactulose and furosine, and the treatment temperature and time (p
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