Izvorni znanstveni članak
THE EFFECT OF MICROWAVE PASTEURIZATION ON THE COMPOSITION OF MILK
Csilla Albert
; Sapientia Hungarian University of Transylvania
Gabriella Pohn
; University of Kaposvár, Faculty of Animal Sciences, Kaposvár
Zsolt Mándoki
; University of Kaposvár, Faculty of Animal Sciences, Kaposvár
Zsuzsanna Csapó-Kiss
; University of Kaposvár, Faculty of Animal Sciences, Kaposvár
János Csapó
; University of Kaposvár, Faculty of Animal Sciences, Kaposvár
Sažetak
Free amino acid and total amino acid content, water soluble vitamin content (vitamin C, B1, B2, B6 and B12) and utilizable lysine, lysinoalanine and hydroxymethyl furfurol content of milk were examined after the samples were pasteurized using different heat treatment. They analyzed the effect of microwave treatment on the amino acids, free amino acid content and biological value compared to the conventional heat treatment technology. In was established that the two applied heat treatments caused practically no change in the amino acid composition of the milk protein neither in essential nor in non-essential amino acids. The total free amino acid content of the raw milk (20.67 mg/100 g milk) decreased in the milk pasteurized in the traditional way to 8.02, whereas in the microwave pasteurized milk to 8.96 mg amino acid/100 g milk. They established, that after mild pasteurization, vitamin C content of milk hardly changed while during microwave pasteurization it decreased to less than its third value. Comparing the composition of raw milk with that of milk pasteurized using the two heat treatment methods, there was no important differences between the four vitamins B. Raw milk and milk pasteurized traditionally and by microwave did not contain hydroxymethyl furfurol even in traces, and lysinoalanine content remained all the three samples below the quantification limit. The utilisable lysine content of the raw milk and the two pasteurized milks was almost the same.
Ključne riječi
milk composition; mild pasteurization; microvawe pasteurization
Hrčak ID:
52078
URI
Datum izdavanja:
20.11.2009.
Posjeta: 1.201 *