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Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...
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Individualized Reconstitution of Human Milk Microbiota: A Feasible Approach in Real-World Settings
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Liquid infant formulas: technological tools for limiting heat damage.

Stefano Cattaneo1, Fabio Masotti, Luisa Pellegrino

  • 1Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Studi di Milano, via Celoria 2, 20133 Milan, Italy.

Journal of Agricultural and Food Chemistry
|November 3, 2009
PubMed
Summary
This summary is machine-generated.

Heat damage in milk-based infant formula (MBF) was assessed using markers like furosine and lactulose. Processing conditions, particularly ultrahigh-temperature sterilization and raw material selection, significantly impact heat damage levels in MBF.

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Area of Science:

  • Food Science and Technology
  • Nutritional Chemistry
  • Dairy Science

Background:

  • Milk-based infant formulas (MBF) are crucial nutritional sources for infants.
  • Heat processing, essential for safety, can induce molecular changes indicating heat damage.
  • Quantifying heat damage markers is vital for ensuring infant formula quality and safety.

Purpose of the Study:

  • To measure heat damage markers (furosine, galactosyl-beta-pyranone, lactulose, lysinoalanine) in commercial MBF.
  • To evaluate the impact of processing steps, especially ultrahigh-temperature (UHT) sterilization, on heat damage.
  • To identify strategies for minimizing heat damage in MBF production.

Main Methods:

  • Analysis of 15 commercial MBF samples for furosine (FUR), galactosyl-beta-pyranone (GAP), lactulose (LCT), and lysinoalanine (LAL).
  • Production of experimental MBF batches to isolate the effects of specific processing parameters.
  • Measurement of marker levels in raw ingredients (whey powder, whey protein concentrate) and final products.

Main Results:

  • Commercial MBF showed ranges: FUR (153–600 mg/100g protein), GAP (0.5–4.3 mg/L), LCT (226–1511 mg/L), LAL (1.0–16.1 mg/100g protein).
  • Highest marker levels were observed in formulas for younger infants.
  • UHT sterilization accounted for ~90% of GAP and LCT; pH adjustment (7.2 to 6.9) or discarding recirculated product halved this effect.
  • Protein ingredients contributed up to 60% (FUR) and 20% (LAL) of final product levels.

Conclusions:

  • Heat damage markers are present in commercial MBF, with higher levels in products for younger infants.
  • UHT sterilization is the primary contributor to GAP and LCT formation.
  • Optimizing processing conditions (e.g., pH control) and careful raw material selection are key to minimizing heat damage in MBF.