Abstract
Changes in the free monosaccharide fraction and non-casein nitrogen during the 3-month storage of five batches of commercial UHT milk were studied. Batches with high residual proteolytic activity showed a considerable increase in galactose, N–acetyl glucosamine and N–acetyl galactosamine levels during the storage period, whereas their glucose and myo-inositol contents remained unaltered. In batches with slight or negligible proteolytic activity no changes in the free monosaccharide fraction were observed.
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Schedule a callMore From: Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A
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