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Chemical Alterations of Heat Treated Concentrated Skim Milk

Department of Research and Development, NESTLE Products Technical Assistance Co. Ltd., Case Postale 1009, CH-1001 Lausanne, Switzerland

ABSTRACT

Heat induced production of 5-Hydro-xymethylfurfural and of the protein-bound pigments (melanoidines) in concentrated skim milk was studied. Under normal commercial sterilization conditions (F < 5), 5-Hydroxymethylfurfural concentration increased sharply with the heat intensity. Above F = 5, (overheating), slightly additional amounts were produced. In contrast, the amount of protein-bound pigments increased at a constant rate with heating intensity in the whole range of F (F = .5 to 18). Thus, 5-Hydroxymethylfurfural determination provides a rapid method for estimating the intensity of the heat treatment for normal processing of concentrated milks. However, accurate measurement of overheating would require the more time-consuming determination of protein-bound pigments.

¹ Present address: Alpura Koreco Ltd., 3500 Ko-nolfingen, Switzerland.