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Effect of quality of milk on maillard reaction and protein oxidation during preparation of cow and buffalo milk khoa

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Abstract

The browning indicators (Lactulose, HMF and Furosine) and protein bound carbonyls were used to assess the effect of developed acidity and subsequent neutralization of milk at various stages of khoa (heat desiccated milk product) preparation. Available lysine was also analyzed in raw milk and final product i.e. khoa. Available lysine decreased as milk progressed to khoa preparation. Present study indicated that increase in heating intensity resulted in increased concentration of browning indicators and protein bound carbonyls (PC) in boiled milk and khoa. Concentration of browning indicators was found to be significantly higher in buffalo milk and khoa samples whereas, PCconc. was higher in cow milk and khoa samples. Neutralization of milk significantly affected Maillard reaction by elevating concentration of browning indicators and PC in both milk and khoa.

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Authors and Affiliations

  1. Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana, India

    Sonika Choudhary, Sumit Arora, Anuradha Kumari, Vikrant Narwal & Vivek Sharma

  2. National Dairy Development Board- Dairy Services, Delhi, India

    Sonika Choudhary

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  1. Sonika Choudhary
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  2. Sumit Arora
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  3. Anuradha Kumari
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  4. Vikrant Narwal
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  5. Vivek Sharma
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Correspondence to Sumit Arora.

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Choudhary, S., Arora, S., Kumari, A. et al. Effect of quality of milk on maillard reaction and protein oxidation during preparation of cow and buffalo milk khoa . J Food Sci Technol 54, 2737–2745 (2017). https://doi.org/10.1007/s13197-017-2710-9

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  • DOI: https://doi.org/10.1007/s13197-017-2710-9

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