The milk market is covered in Italy almost completely by UHT milk and by the different categories of pasteurised milk. Whereas various laws protect the quality and genuineness of fresh pasteurised milk, in the case of UHT milk there is not any regulation about minimal quality requirements. With the aim to determine the level of heat-damage of UHT milk marketed in Italy the following indices were quantified by HPLC techniques: furosine (Ministerial Decree 16-05-1996), lactulose (ISO 11868:2007/IDF147:2007) and b-lactoglobulin (ISO 13875:2005//IDF 178:2005). A total of 43 samples of UHT milk (24 at the purchase time and 19 at the best before date) from 8 different producers, among which 2 foreign ones, was analysed. The same parameters were also determined in 15 samples of pasteurised milk (fresh and microfiltered) and in 13 samples of high-pasteurised milk from 4 italian producers. In the case of UHT milk the following results were obtained: 163,91 ± 62,48 mg/100 g of protein for furosine, 338,05 ± 173,56 mg/l for lactulose and 445,21 ± 221,14 mg/l for b-lactoglobulin. In the case of furosine, as expected, statistically significant differences were registered between values from samples analysed at the purchase time and values from samples analysed at the best before date. The results obtained revealed wide ranges of values for the examined parameters, showing that for the UHT milk marketed in Italy there is not an homogeneous level of quality. Pasteurised milk samples, even if in limited number, revealed a very narrow variability range, with mean values of 7,54 ± 1,75 and 14,77 ± 3,70 mg/100 g of protein (furosine), 3071,67 ± 236,34 and 1409,31 ± 616,90 mg/l (b-lactoglobulin), respectively for pasteurised and high-pasteurised milk.
Valutazione di alcuni indici di trattamento termico in latte UHT e pastorizzato commercializzato in Italia
PEDONESE, FRANCESCA;NUVOLONI, ROBERTA
2012-01-01
Abstract
The milk market is covered in Italy almost completely by UHT milk and by the different categories of pasteurised milk. Whereas various laws protect the quality and genuineness of fresh pasteurised milk, in the case of UHT milk there is not any regulation about minimal quality requirements. With the aim to determine the level of heat-damage of UHT milk marketed in Italy the following indices were quantified by HPLC techniques: furosine (Ministerial Decree 16-05-1996), lactulose (ISO 11868:2007/IDF147:2007) and b-lactoglobulin (ISO 13875:2005//IDF 178:2005). A total of 43 samples of UHT milk (24 at the purchase time and 19 at the best before date) from 8 different producers, among which 2 foreign ones, was analysed. The same parameters were also determined in 15 samples of pasteurised milk (fresh and microfiltered) and in 13 samples of high-pasteurised milk from 4 italian producers. In the case of UHT milk the following results were obtained: 163,91 ± 62,48 mg/100 g of protein for furosine, 338,05 ± 173,56 mg/l for lactulose and 445,21 ± 221,14 mg/l for b-lactoglobulin. In the case of furosine, as expected, statistically significant differences were registered between values from samples analysed at the purchase time and values from samples analysed at the best before date. The results obtained revealed wide ranges of values for the examined parameters, showing that for the UHT milk marketed in Italy there is not an homogeneous level of quality. Pasteurised milk samples, even if in limited number, revealed a very narrow variability range, with mean values of 7,54 ± 1,75 and 14,77 ± 3,70 mg/100 g of protein (furosine), 3071,67 ± 236,34 and 1409,31 ± 616,90 mg/l (b-lactoglobulin), respectively for pasteurised and high-pasteurised milk.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
