CONGRILAIT - MAILLARD REACTION EVALUATION BY E-FRUCTOSYL-LYSINE DURING MILK THERMAL PROCESSING: FIRST STEP BY CDR FOODLAB

F. Bonicolini, M. Bicchiega, from bio-chemical laboratoies of CDR Analisi e sviluppo sistemi cibernetici (Arezzo - Italy), presented Maillard reaction evaluation by e-fructosyl-lysine during milk thermal processing: first step at CONGRILAIT 2002 - PARIS .
The evaluation of the heat-treatment is a very important point for assessing milk quality. e-FRUCTOSYL-LYSINE is a product of the Maillard reaction.
The e-Fructosyl-lysine content was tested in 5 samples of milk subjected to different heat treatments .
The samples, without any preliminary manipulation, were tested using the innovative FoodLab system by CDR.
The reaction is followed for the first minute and the slope of the regression line obtained is calculated. The data show that there is an excellent correspondence between e-Fructosyl-lysine content and heat-treatment of milk. Furthermore, the simplicity and inexpensiveness of the FoodLab system make this a user-friendly test.

The study carried out by CDR bio-chemical laboratories is been described in the poster presented at CONGRILAIT 2002 that you can download in pdf (110 KB).

Download the poster (54.9 MB) in zip version.

Download visual operative sheet to perform e-fructosyl-lysine analysis on milk by Foodlab System (260 KB).

Download the visual operative sheet (228 KB) in zip version.