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 molecules | Matrix | Sensitivity | References |
| Furosine | Milk | LOD 0.07 mg/L; LOQ 0.25 mg/L | [16] | Lactulose | Pasteurised, UHT, and sterilised milk | LOD 2.5 mg/L | [17] | Lactulose | Pasteurised, UHT, and sterilised milk | LOD 0.17 mg/100 mL | [18] | Lactulose | UHT milk | LOD 0.013 mg/mL; LOQ 0.028 mg/mL | [20] | Lactulose | Sterilised milk and lactose-reduced yoghurt | LOD 2.5 mg/L | [21] | LAL | Caseinates and fresh cheeses | LOD 50 ppm/protein; LOQ 152 ppm/protein | [29] | HMF | Industrial processed milk | LOD 0.2 µmol/L | [35] | HMF | Milk | LOD 0.067 μg/mL | [36] |
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LAL lysinoalanine; HMF 5-hydroxymethylfurfural; UHT ultrahigh temperature.
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