Article pubs.acs.org/JAFC
Chemical and Proteolysis-Derived Changes during Long-Term Storage of Lactose-Hydrolyzed Ultrahigh-Temperature (UHT) Milk Therese Jansson,† Hanne B. Jensen,⊗ Ulrik K. Sundekilde,† Morten R. Clausen,† Nina Eggers,† Lotte B. Larsen,‡ Colin Ray,§ Henrik J. Andersen,⊗ and Hanne C. Bertram*,† †
Department of Food Science, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark Department of Food science, Aarhus University, Blichers Allé 20, DK-8830 Tjele, Denmark § Arla Foods Strategic Innovation Centre, Lindhagensgatan 126, 10546 Stockholm, Sweden ⊗ Arla Foods Ingredients, Sønderhøj 10-12, DK-8260 Viby J, Denmark ‡
S Supporting Information *
ABSTRACT: Proteolytic activity in milk may release bitter-tasting peptides and generate free amino terminals that react with carbohydrates, which initiate Maillard reaction. Ultrahigh temperature (UHT) heat treatment inactivates the majority of proteolytic enzymes in milk. In lactose-hydrolyzed milk a β-galactosidase preparation is applied to the milk after heat treatment, which has proteolytic side activities that may induce quality deterioration of long-term-stored milk. In the present study proteolysis, glycation, and volatile compound formation were investigated in conventional (100% lactose), filtered (60% lactose), and lactose-hydrolyzed (
