Chemical markers for monitoring heat damage of processed milk: Review

Abstract

The heat load indicators or chemical markers have an important role to play for controlling the nutritional and organoleptic quality of liquid milk in the future. Since dairy companies are obviously not aware of the negative effects caused by overheating of liquid milk, there is an urgent need for establishing obligatory threshold levels (limits) for market milks regarding TTIs (e.g. acid-soluble β-Lg, furosine, and lactulose). However, amongst the known heat load indicators furosine and lactulose are good thermal indicators of heat damage since high correlations were observed in their levels in most studies.