A new method to estimate the heat treatment of milk and milk-like systems

A new UV-Vis absorbance spectrum method was proposed to evaluate the heat treatment of milk and milk-like systems. The method was based on the immediate UV absorbance development when heating amino-sugar mixtures, and validated by correlating the absorbance values of milk-like systems, processed at various temperatures and holding times, with furosine content determined using standardized HPLC analysis. The UV method correlated well with the furosine method under mild heating conditions with R-2 = 0.9569 (P < 0.001) and 0.9594 (P < 0.01) respectively. This method allowed an efficient discrimination of commercial milk heat treatment. The paper offers the possibility to develop an easy, inexpensive and sensitive way to control the milk protein quality.