Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 510244
Title The quality of low lactose milk is affected by the side proteolytic activity of the lactase used in the production process
Author(s) Troise, Antonio Dario; Bandini, Enrica; Donno, Roberta De; Meijer, Geert; Trezzi, Marco; Fogliano, Vincenzo
Source Food Research International 89 (2016). - ISSN 0963-9969 - p. 514 - 525.
DOI http://dx.doi.org/10.1016/j.foodres.2016.08.021
Department(s) Food Quality and Design
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Amadori products - Amino acids - Low lactose milk - Maillard reaction - Off flavors
Abstract

Lactose intolerance syndrome can be efficiently tackled consuming low lactose products. Lactase is the key tool to manufacture low lactose milk (LLM): its addition during milk processing can be done in batch, i.e. before thermal treatment, or directly in pack after sterilization. In this paper data on sensory properties, Maillard Reaction products (MRPs) and free amino acids formation were obtained on six commercial Italian LLMs over six months storage. They showed that the side proteolytic activity of lactase caused the release of amino acids with a significant higher MRPs and off-flavors formation in four out of five samples produced by adding the enzyme in the pack after thermal treatment. We concluded that the in pack addition of lactase after milk sterilization can have negative sensorial and nutritional consequences mainly related to the enzyme side proteolytic activity especially for prolonged storage time.

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