HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Mulchandani, R. P. Articles by Harper, W. J. Search for Related Content PubMed Articles by Mulchandani, R. P. Articles by Harper, W. J.

Effects of Processing on Liquid Infant Milk Formulas. I. Freshly Processed Products¹

Department of Food Science and Nutrition, The Ohio Agricultural Research and Development Center, Columbus 43210

ABSTRACT

Ready-to-feed milk-based infant formulas prepared with different types of nonfat milk solids were evaluated for effects of various processing conditions. Stage of processing, presence or absence of ultra high temperature short time heat treatment, and type of nonfat milk solids had no definitive effect on total or sedimentable calcium, phosphorus, or nitrogen. Electrophoretic characterization of the formulas prior to ultra high temperature short time heat treatment or sterilization steps revealed more heat damaged whey protein in the formulas prepared from commercial high-heat condensed skim milk and nonfat dry milk than in their low-heat counterparts. The effects of homogenization and standardization on electrophoretic patterns were minor. Sterilization of formulas with or without prior ultra high temperature short time heat treatment caused severe alteration of whey protein electrophoretic bands and a two to three fold increase in hydroxymethylfurfural content. An effect of ultra high temperature short time treatment on whey protein bands and hydroxymethylfurfural content was apparent, but the effect was less severe than that of final sterilization.

¹ Journal Series Article No. 12:78. Ohio Agricultural Research and Development Center.

² Columbus, OH.

³ School of Family Studies and Consumer Sciences, San Diego State University, San Diego, CA 92182.

This article has been cited by other articles:

				E. Ferrer, A. Alegria, R. Farre, P. Abellan, and F. Romero Revision: Indicadores del deterioro de la calidad proteica y del valor nutritivo de la leche / Review: Indicators of damage of protein quality and nutritional value of milk Food Science and Technology International, January 1, 1999; 5(6): 447 - 461. [Abstract] [PDF]