Correlation between lactulose and furosine in UHT-heated milk

The kinetics of furosine and lactulose formation during heat treatment of milk and correlations between these parameters have been studied as a contribution for setting legal standards for heat-processed milks. Activation energies of 93.15 ± 5.87 kJ/mol and 153.2 ± 6.49 kJ/mol for furosine and lactulose respectively were computed from zero-order rate constants. Polynomial and logarithmic equations were developed to predict the furosine content as a function of lactulose content. The polynomial equation proposed fit the experimental data and previously reported data. The standard error of the prediction was lower than ±7.8 mg/liter. The application of this equation to observed values for lactulose and furosine in commercial milk samples would allow the detection of milk powder in UHT milk.The authors acknowledge the financial support from the project COR 0025/94 provided by Comunidad de Madrid.Peer Reviewe