1. Discrimination of reconstituted milk from fresh skim milk by using lactulose and furosine as milk quality indicators
- Author
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Jou-Hsuan Ho, Ming-Yu Chou, Yung-Jia Chan, Chi-Fa Chow, Tan-Ang Lee, Wen-Chien Lu, Ming-Fu Wang, and Po-Hsien Li
- Subjects
Lactulose ,Maillard-derived compound ,Furosine ,Reconstituted skim milk ,Agriculture (General) ,S1-972 ,Nutrition. Foods and food supply ,TX341-641 - Abstract
This study aims to develop a novel and rapid method which uses enzymatic spectrophotometric assay and high-performance liquid chromatography (HPLC) for differentiating adulterated milk from pure fresh milk. Furthermore, this study will use the lactulose and Maillard-derived compounds as indicators to distinguish reconstituted milk from fresh milk. In bottle-sterilized milk, lactulose concentration decreased with the increasing addition of reconstituted skim milk. In addition, the content of lactulose in raw, low-temperature long-time (LTLT), and high-temperature short-time (HTST) skim milk samples increased with the proportion of reconstituted milk. Furosine, which had a retention time (RT) of 4.686 min in standard solution, had the RTs of 4.908, 4.926, 4.940, and 4.973 min in raw, LTLT, HTST, and bottle-sterilized milk samples, respectively. The RT peak increased along with the content of reconstituted milk in raw, LTLT, and HTST milk samples but decreased in bottle-sterilized milk. In conclusion, this work represents an important step toward detecting adulterated milk and tightening food safety regulations.
- Published
- 2024
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