Correlation between Lactulose and Furosine in UHT-Heated Milk.

ABSTRACT

The kinetics of furosine and lactulose formation during heat treatment of milk and correlations between these parameters have been studied as a contribution for setting legal standards for heat-processed milks. Activation energies of 93.15 ± 5.87 kJ/mol and 153.2 ± 6.49 kJ/mol for furosine and lactulose respectively were computed from zero-order rate constants. Polynomial and logarithmic equations were developed to predict the furosine content as a function of lactulose content. The polynomial equation proposed fit the experimental data and previously reported data. The standard error of the prediction was lower than ±7.8mg/liter. The application of this equation to observed values for lactulose and furosine in commercial milk samples would allow the detection of milk powder in UHT milk.