Dairy Science & Technology / Analytical assessment of the intense heat load of whipping cream, coffee cream, and condensed milk at retail in Austria and Germany

Abstract

Abstract in deutscher Sprache nicht verf\ufcgbarTime 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\u2009\u2013\u2009lactulose, furosine, and acid-soluble \u3b2-lactoglobulin (\u3b2-Lg)\u2009\u2013\u2009in 70 high heated dairy products at retail in Austria and Germany comprising whipping cream, coffee cream/milk, and condensed milk products. While \u3b2-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 \u201cheat treated\u201d (n = 5) whipping cream samples showed lowest furosine (48 \ub1 14/ 45 \ub1 19 mg.100 g 121 protein) and low lactulose (29 \ub1 10/57 \ub1 28 mg.L 121) concentrations, followed by ESL whipping cream (n = 10), ESL coffee cream (n = 1), and UHT whipping cream (n = 10) (furosine = 72 \ub1 37/71/161 \ub1 30 mg.100 g 121 protein; lactulose = 56 \ub1 41/161/195 \ub1 39 mg.L 121), 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 \ub1 196/216 \ub1 46 mg.100 g 121 protein; lactulose = 1997 \ub1 658/409 \ub1 161 mg.L 121), whereas the so-called heat-treated samples (n = 9) had a heat load in between showing an extreme range of variation for both TTIs