Thermal Food Processing

10
CONTENTS
UHT Thermal Processing
of Milk
Pamela Manzi and Laura Pizzoferrato
10.1 Introduction.............................................................................................300
10.2 Effect of UHT Treatment on Milk Nutrients .........................................301
10.2.1 Carbohydrates.............................................................................301
10.2.1.1 Lactose ........................................................................301
10.2.1.2 Free Monosaccharides and Aminosugars...................303
10.2.2 Proteins.......................................................................................303
10.2.2.1 Denaturation of Whey Protein....................................304
10.2.2.2 Proteolysis...................................................................305
10.2.2.3 Free Amino Acids .......................................................306
10.2.2.4 Protein Quality and Digestibility................................307
10.2.2.5 Inactivation of Endogenous Milk Enzymes ...............309
10.2.3 Lipids..........................................................................................310
10.2.3.1 Fatty Acids ..................................................................310
10.2.3.2 Stability of Fat Globules.............................................311
10.2.4 Vitamin ......................................................................................312
10.2.4.1 Ascorbic Acid (Vitamin C).........................................313
10.2.4.2 Vitamins of the B Complex .......................................313
10.2.4.3 Fat-Soluble Vitamin: Beta-Carotene, Retinol,
and Vitamin E .............................................................314
10.2.5 Minerals......................................................................................316
10.3 Maillard Reaction in UHT Milk ............................................................317
10.3.1 Furosine: An Early Maillard Reaction Index............................317
10.3.2 Furfural Compounds: Intermediate Maillard
Reaction Indices.........................................................................319
10.3.3 Fluorescent Products: Advanced Maillard
Reaction Indices ........................................................................320
10.4 Hyphenated Markers of UHT Treatment ...............................................321
10.5 Safety ......................................................................................................322
10.5.1 Bacteria......................................................................................322
10.5.2 Aflatoxins...................................................................................323
10.5.3 Chemical Contamination...........................................................324
299