Chemical and proteolysis-derived changes during long-term storage of lactose-hydrolyzed ultrahigh-temperature (UHT) milk.

Journal of Agricultural and Food Chemistry, American Chemical Society (ACS), ISSN 0021-8561

Volume 62, 46, 2014

DOI:10.1021/jf504104q, Dimensions: pub.1055914819, PMID: 25356780,



  1. (1) Aarhus University, grid.7048.b, AU
  2. (2) Arla Foods Ingredients, Sønderhøj 10-12, DK-8260 Viby J, Denmark
  3. (3) Arla Foods Strategic Innovation Centre, Lindhagensgatan 126, 10546 Stockholm, Sweden






Proteolytic activity in milk may release bitter-tasting peptides and generate free amino terminals that react with carbohydrates, which initiate Maillard reaction. Ultrahigh temperature (UHT) heat treatment inactivates the majority of proteolytic enzymes in milk. In lactose-hydrolyzed milk a β-galactosidase preparation is applied to the milk after heat treatment, which has proteolytic side activities that may induce quality deterioration of long-term-stored milk. In the present study proteolysis, glycation, and volatile compound formation were investigated in conventional (100% lactose), filtered (60% lactose), and lactose-hydrolyzed (<1% lactose) UHT milk using reverse phase high-pressure liquid chromatography-mass spectrometry, proton nuclear magnetic resonance, and gas chromatography-mass spectrometry. Proteolysis was observed in all milk types. However, the degree of proteolysis was significantly higher in the lactose-hydrolyzed milk compared to the conventional and filtered milk. The proteins most prone to proteolysis were β-CN and αs1-CN, which were clearly hydrolyzed after approximately 90 days of storage in the lactose-hydrolyzed milk.

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