Review Article

New Trends for the Evaluation of Heat Treatments of Milk

Table 1

Limit of detection (LOD) and limit of quantification (LOQ) in some thermal treatment indicators according to nonreference methods.

Single moleculesMatrixSensitivityReferences

FurosineMilkLOD 0.07 mg/L; LOQ 0.25 mg/L[16]
LactulosePasteurised, UHT, and sterilised milkLOD 2.5 mg/L[17]
LactulosePasteurised, UHT, and sterilised milkLOD 0.17 mg/100 mL[18]
LactuloseUHT milkLOD 0.013 mg/mL; LOQ 0.028 mg/mL[20]
LactuloseSterilised milk and lactose-reduced yoghurtLOD 2.5 mg/L[21]
LALCaseinates and fresh cheesesLOD 50 ppm/protein; LOQ 152 ppm/protein[29]
HMFIndustrial processed milkLOD 0.2 µmol/L[35]
HMFMilkLOD 0.067 μg/mL[36]

LAL lysinoalanine; HMF 5-hydroxymethylfurfural; UHT ultrahigh temperature.