RP-HPLC determination of Furosine in fermented milk of different brands retailed in China

Mekonen Tekliye, Xu Pei and Mingsheng Dong*

Heat treatment of milk is the most widely used processing technology in the dairy industry. It results in many chemical and biochemical changes in milk, the extent of which depends on the temperature-time combinations, the heating method utilized, and milk pre-treatment conditions [1-3]. The principal categories of treatment methods used for milk for direct consumption and those used for specifi c dairy products are in-container sterilization, UHT, ESL processing, and pasteurization [4,5].

Keywords:

Published on: Aug 13, 2019 Pages: 64-67

Full Text PDF Full Text HTML DOI: 10.17352/2455-815X.000044
Get Citation Base Search Scilit OAI-PMH ResearchGate GrowKudos CrossMark