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标题：Analytical assessment of the intense heat load of whipping cream, coffee cream, and condensed milk at retail in Austria and Germany
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作者：Lisa I. Boitz ; Helmut K. Mayer
期刊名称：Dairy Science & Technology
印刷版ISSN：1958-5586
电子版ISSN：1958-5594
出版年度：2016
卷号：96
期号：5
页码：677-692
DOI：10.1007/s13594-016-0295-0
出版社：EDP Sciences
摘要：Time temperature integrators (TTIs) are useful tools in estimating the heat load applied on differently processed dairy products. The objective of this study was to analyze and assess three TTIs – lactulose, furosine, and acid-soluble β-lactoglobulin (β-Lg) – in 70 high heated dairy products at retail in Austria and Germany comprising whipping cream, coffee cream/milk, and condensed milk products. While β-Lg was not appropriate to evaluate the heat load of these products, furosine and especially lactulose increased with rising intensity of heat treatment, and are appropriate to distinguish between several heating categories analyzed. Pasteurized ( n = 8) and “heat treated” ( n = 5) whipping cream samples showed lowest furosine (48 ± 14/ 45 ± 19 mg.100 g−1 protein) and low lactulose (29 ± 10/57 ± 28 mg.L−1) concentrations, followed by ESL whipping cream ( n = 10), ESL coffee cream ( n = 1), and UHT whipping cream ( n = 10) (furosine = 72 ± 37/71/161 ± 30 mg.100 g−1 protein; lactulose = 56 ± 41/161/195 ± 39 mg.L−1), respectively. Sterilized condensed milk samples ( n = 14) showed the highest concentrations of both TTIs and could be clearly separated from UHT treated samples ( n = 5) (furosine = 491 ± 196/216 ± 46 mg.100 g−1 protein; lactulose = 1997 ± 658/409 ± 161 mg.L−1), whereas the so-called heat-treated samples ( n = 9) had a heat load in between showing an extreme range of variation for both TTIs.
关键词：Furosine; Lactulose; β-Lactoglobulin; Cream; Condensed milk