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 a s 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/mo l for furosine and lactulose respectively were computed from zero-orde r rate constants. Polynomial and logarithmic equations were developed to predict the furosine content as a function of lactulose content. Th e polynomial equation proposed fit the experimental data and previousl y reported data. The standard error of the prediction was lower than /-7.8 mg/liter. The application of this equation to observed values fo r lactulose and furosine in commercial milk samples would allow the de tection of milk powder in UHT milk.