Effect of the protein content and dilution on the lactulose/furosine ratio in heat-treated milk

Abstract

Formation of lactulose and furosine during heat treatment at 145°C for 30 s of milk samples with protein content ranged from 30.0 to 36.6 g/l was studied. No significant differences in the formation of lactulose were observed whereas the formation of furosine was found to increase with protein concentration, therefore the values of the lactulose to furosine ratio (Lu/Fu) were inversely related to the protein content. When raw milk was diluted 10% or 20% with water the Lu/Fu ratio in the heated samples increased with dilution.Peer Reviewe