Dairy Chemistry And Biochemistry

HEAT-INDUCED CHANGES IN MILK^3 59

Figure

80

60

40

20

0

I2HS

93s

56s

32s

16s

4s

2s

• 100 110 120 130 140 150

Temperature ("C)

9.9 Effect of heating temperature and time on the concentration of furosine

heated UHT milks (from Erbersdobler and Dehn-Muller, 1989).

in directly

7 14 71 28 35 42 49 56 63 70 77 84 97
Furosine (mg/l)
Figure 9.10 Relative distribution of the furosine concentrations in 190 commercial UHT milks
in increments of 7 mg furosine (from Erbersdobler and Dehn-Muller, 1989).