Detection of reconstituted goat milk in raw goat milk
It is difficult to distinguish the difference between the heating goat milk and the reconstituted goat milk. In the past, researchers were focus on thermal denaturation of
protein and fluorescent material of Millard reaction products to distinguish them. In this study, we used determination of lactulose concentration to distinguish the difference between the heating goat milk and the reconstituted goat milk. Lactulose was formed by isomerization of lactose and be regarded usefully to distinguish UHT and sterilized milk. In this experiment, we used Resorcinol-HCl solution adds in different degrees of heating milk samples, measured the absorbance at 482nm. The method is rapider and simpler than HPLC, GC and other methods and detect limits was 70.0μg/ml. The raw goat milk had 3.06 mg/mL lactulose. The raw milk heated with 0~90 min and the lactulose content trended to increase with heated time. There was 3.63 mg/mL lactulose when raw milk heated with 90 min.
(M. R. Li and C. Y. Kuo)
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