| Affiliation: | 1. Consiglio Nazionale delle Ricerche (CNR), Istituto di Scienze dell''Alimentazione, via Roma 64, I-83100 Avellino, Italy;2. Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, via Università 100, Parco Gussone, I-80055 Portici, Italy;2. Department of Food Science, Northeast Dairy Research Center, Cornell University, Ithaca, NY 14850;1. Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, China;2. Department of Food Science, University of Otago, Dunedin 9016, New Zealand;3. New Hope Dairy Company Limited, Product Research and Development Center, Chengdu 610023, China;4. Dairy Nutrition and Function, Key Laboratory of Sichuan Province, Chengdu 610023, China;1. College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China 250353;2. College of Animal Science and Veterinary Medicine, Shandong Agricultural University, Taian, China 271018 |
| Abstract: | Classification of heat load applied to milk requires the detection of parameters appropriately related to the intensity of the heat treatment. Current analytical methods based on heat-induced changes in the protein component of milk have been directed either to determine the amount of protein-derived products arised from heat treatments or to evaluate the extent of thermal denaturation of milk proteins. Lately, a new analytical strategy has been developed according to the occurrence of three major whey proteins, namely bovine serum albumin (BSA), beta-lactoglobulin (βlg) and alfa-lactalbumin (αla), normally soluble at pH 4.6 in raw milk, in the pH 4.6 insoluble protein fraction recovered from heat-treated milk. The results have shown that pH 4.6 insoluble BSA, βlg and αla, as detected by ELISA in milk, can be regarded as thermal markers suited for either dairy process control or regulation purposes. |
