Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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Chapter 3 – Milk and dairy product composition 73 Hedegaard et al., 2006; Smet et al., 2009; Hiller and Lorenzen, 2010), where mainly lysine residues in casein react with lactose and other sugars (Gliguem and Birlouez- Aragon, 2005). Maillard reactions lead to browning of milk, associated with the formation of brown melanoidins. No Maillard reactions are expected to occur during pasteurization (Andersson and Öste, 1994). Even UHT treatment causes only very small losses of lysine, ranging from 0–5 percent (Andersson and Öste, 1994). One study involved powdered infant formulas sterilized by autoclaving for 5 minutes at 105 °C and 5 600 kg/m 2 of pressure after being reconstituted with hot water (80 °C) (Yeung et al., 2006). The authors reported a 20 percent reduction in total protein after autoclaving compared with conventional preparation. Concentrations of total free amino acids were significantly lower (P = 0.01) and individual amino acids were lower in autoclaved infant formulas. In particular, losses in valine (72 percent), glutamine (60 percent) and lysine (40 percent) were noted. The concentration of ammonia was significantly higher (P = 0.0003) after autoclaving, and may reflect degradation of protein and amino acids (Yeung et al., 2006). Reactions of lactose Heat treatment of milk results in isomerization of part of the lactose to lactulose (Zhang et al., 2010). Lactulose is reported to stimulate the growth of bifidobacteria (Zhang et al., 2010). The amount of lactulose formed depends on the extent of heat-treatment, with the lactulose content sometimes being used as a measure of the extent of heat-treatment (Montilla, Moreno and Olano, 2005). Lactulose contents in commercial samples purchased from local stores ranged between 1.3 and 3.2 mg/100 g of pasteurized milk, 9.5 and 43.7 mg/100 g of UHT milk and 62 and 71 mg/100 g of sterilized milk (Montilla, Moreno and Olano, 2005). Reconstituted milk powder was found to contain only 2.4–4.9 mg of lactulose /100 g, the low values reflecting the milder processing conditions to which milk powder is subjected, and the slower isomerization in the solid state. Other effects Heat treatment would also be expected to cause isomerization of certain FAs. Herzallah, Humeid and Al-Ismail (2005) found that pasteurization (63 °C for 30 minutes) increased the trans-isomer content of milk by 31 percent but that the higher temperature (but shorter duration) involved in UHT treatment did not result in significant (P < 0.05) increases in trans-isomer content. Siddique et al. (2010) found that different UHT processing temperatures and storage temperatures had no influence on ash content. Conclusions It is clear that although heat treatment is essential to ensure total microbiological safety, it also reduces various nutrient contents, and some of these losses are compounded by storage. A study of semi-skimmed cow milk and fortified milk subjected to UHT (135 °C, 3–4 seconds) treatment or in-bottle sterilization (110 °C, 20 minutes), stored in different packaging for various storage periods (3 days, 1, 2 and 4 months) concluded that “a radical modification of the milk composition occurs during storage, which aggravates the changes firstly induced by the sterilization heat treatment. Optimal quality would require UHT (treatment), packaging in
74 Milk and dairy products in human nutrition 6-layered opaque bottles, and storage at a low temperature (
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MILK dairy products in and human nu
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cover photo credits front: © EADD/
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iv 2.7 Emerging issues and challeng
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vi 5.2 Dairy components 209 5.2.1 M
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viii 9.2 Key trends and emerging is
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x 2.5 Per capita energy intake from
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xii Preface Billions of people arou
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xiv The publication serves a variet
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xvi (Research Assistant Professor,
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xviii Permissions granted by extern
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xx FPCM fat and protein-corrected m
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xxii Contributors Anthony Bennett j
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xxiv from the National University o
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xxvi Award 2010 along with colleagu
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2 Milk and dairy products in human
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11 Chapter 2 Milk availability: Cur
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Chapter 2 - Milk availability: Curr
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Page 72 and 73: Table 3.1 Proximate composition of
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Chapter 4 - Milk and dairy products
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Table 4.4 Summary of recent review
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Table 4.4 (continued) Reference Die
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Annex Table 4.7 Milk and dairy prod
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Table 4.7 (continued) Region and co
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207 Chapter 5 Dairy components, pro
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Annex Table 5.2 EU register of dair
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Table 5.2 (continued) Claim type Ar
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243 Chapter 6 Safety and quality Ma
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Chapter 6 - Safety and quality 245
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Table 7.1 (continued) 308 Country/o
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