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Determining the energy of activation for the formation of lactulose in heated milks

Published online by Cambridge University Press:  01 June 2009

Geoffrey R. Andrews
Geoffrey R. Andrews
Affiliation:
** National Institute for Research in Dairying (University of Reading), Shinfield, Reading RG2 9 AT, UK
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Summary

Time/temperature profiles were obtained for commercial ultra high temperature (UHT) and sterilized milk processing plants and for a pilot UHT plant operating under nine different conditions. Samples of milk from each process were analysed for lactulose by an enzymic method, yielding concentrations of lactulose of 4 to 118 mg/100 ml. The measured lactulose concentration could be derived from the corresponding time/temperature profile by assuming an Arrhenius relationship with an activation energy of 152 kJ mol-1, for the whole range of UHT and in-container processes examined.

Type
Original Articles
Information
Journal of Dairy Research , Volume 52 , Issue 2 , May 1985 , pp. 275 - 280
Copyright
Copyright © Proprietors of Journal of Dairy Research 1985

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References

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