Changes in heated and stored milk with an interpretation by reaction kinetics

Abstract

ABSTRACT The effects of heating and storage conditions on the chemical changes in milk which are unaffected by the oxygen content, such as the loss of thiamin and lysine and the formation of hydroxymenthyifurfural, were investigated and the kinetics of the reactions worked out. All changes could be described by one equation which was valid over a surprisingly wide range of times and temperatures (from 1 set up to 1 yr, from 4°C up to 160°C) and which gave straight lines in the Arrhenius plot log time = f (1/absolute temperature). Because of this it is possible to optimize product quality, heating processes, and storage conditions.