Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2004
Volume 7
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Cais-Sokolińska D. , Pikul J. , Danków R. 2004. MEASUREMENT OF COLOUR PARAMETERS AS AN INDEX OF THE HYDROXYMETHYLFURFURAL CONTENT IN THE UHT STERILISED MILK DURING ITS STORAGE, EJPAU 7(2), #03.
Available Online: http://www.ejpau.media.pl/volume7/issue2/food/abs-03.html

MEASUREMENT OF COLOUR PARAMETERS AS AN INDEX OF THE HYDROXYMETHYLFURFURAL CONTENT IN THE UHT STERILISED MILK DURING ITS STORAGE

Dorota Cais-Sokolińska, Jan Pikul, Romualda Danków

 

ABSTRACT



The purpose of the investigations was to assess colour parameters and the content of hydroxymethylfurfural as indicators of the course of the Maillard’s reaction in UHT sterilised milk and to ascertain the extent of their mutual correlations. The UHT sterilised milk was stored for 24 weeks at temperatures of 4, 8 and 20°C. Colour L*, a* and b* parameters were measured instrumentally and, on their basis, the value of milk colour saturation C* as well as the difference in relation to the model of the ideal whiteness DE were calculated. The amount of total and free hydroxymethylfurfural (HMF) in milk was determined. From among all the examined milk samples, the milk stored at the lowest of the applied temperatures was characterised by the lowest values of the b* parameter, of the C* colour saturation and the difference in relation to the model of ideal whiteness DE. The concentration of the total and free HMF in milk intensified

Key words: UHT milk, process identification, HMF, colour parameters..