Characterization of UHT lactose-hydrolyzed milk by innovative analytical methods

The aim of this work was to characterize lactose-hydrolyzed milk during its industrial development and to monitor chemical changes during storage. Glu cose, galactose and lactose were quantified and evaluated by a high-perform ance anion-exchange chromatographic method coupled with pulsed amperometric detection. A HPLC method was proposed for the determination of epsilon -N- 2-furoylmethyl-L-lysine (furosine) in acid hydrolyzed of milk samples. Furo sine content was chosen as a molecular marker to evaluate the initial steps of Maillard reaction involved during UHT (Ultra High Temperature) thermal processing and storage of milk. Furthermore, variations of the protein frac tions in milk samples were evaluated by protein fingerprints with Matrix As sisted Laser Desorption Ionization-time of fligth MALDI-tof mass spectromet ry.