Furosine content, as a heating indicator chemical, in commercial market milk products has been determined and the possibility of discrimination among pasteurized milk, UHT-treated milk, and reconstituted milk has been studied.
Amounts of furosine in commercial LTLT-treated milk, HTST-treated milk, UHT-treated milk, and reconstituted milk were 4.12±1.10, 3.52±0.57, 38.72±0.89, and 153.59±77.69(㎎/100g protein), respectively. When more than 5% of reconstituted milk was added to raw milk, the mixture could be discriminated from raw milk by its furosine content. Furosine could be used as a good indicator for heat treatment of commercial UHT-treated milk, HTST-treated milk, and LTLT-treated milk products.
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