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- W2368165896 abstract "Choosing suitable indicators and analytical methods for identification of reconstituted milk can not only provide technical tools for Institutes of inspection, but also can protect consumers' rights. Fluorescence product formed in milk during long storage life can be used as possible indicator, fatty acid components can also be applied in identification. But certain influencing factors are unavoidable. In recent years, most researches concentrated in heat damage products formed during heat treatment of dairy products. Indicators related to two types of chemical reactions are available: (1) the degradation, denaturation and inactivation of heat labile components: such as whey proteins or enzymes; (2) the formation of new substances which are not present in the unprocessed product: such as lactulose or other products of Maillard reaction. Nowadays furosine and lactulose are usually applied as indicators internationally for assessing the effect of heat damage and storage on quality of dairy products. But each indicator has its own limitation and disadvantage, so possibly we need more than one indicator for comprehensive assessment." @default.
- W2368165896 created "2016-06-24" @default.
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- W2368165896 date "2006-01-01" @default.
- W2368165896 modified "2023-09-23" @default.
- W2368165896 title "Indicators for identification of reconstituted milk" @default.
- W2368165896 hasPublicationYear "2006" @default.
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