Citation: NIE Xuemei, DONG Xuyang, XU Xiuli, ZHANG Feng. Advances in markers reflecting technological conditions in the liquid milk processing[J]. Chinese Journal of Chromatography, ;2019, 37(10): 1084-1089. doi: 10.3724/SP.J.1123.2019.03010 shu

Advances in markers reflecting technological conditions in the liquid milk processing

NIE Xuemei ^1, ,
DONG Xuyang ^1,2 ,
XU Xiuli ¹ ,
ZHANG Feng ¹

1.
Chinese Academy of Inspection and Quarantine, Institute of Food Safety, Beijing 100176, China;
2.
Shaanxi University of Science and Technology, Xi'an 710021, China

Received Date: 12 March 2019

Fund Project: Fundamental Research Funds of Chinese Academy of Inspection and Quarantine (No. 2017JK005).

The trade volume of imported dairy products is increasing with the increase of per capita consumption of dairy products, thus it is the great significant thing to control the quality of dairy products from other countries. The investigation finds that the proline content of imported liquid milk ultra high temperature instantaneous sterilization (UHT) milk (commonly known as normal temperature milk) is significantly higher than that of domestic UHT milk, that a risk of overheating and adding reconstituted milk exists for the imported UHT milk. Although it is currently unable to regulate the source and processing technology of imported dairy products, some certain indicators that reflect the process conditions are often used to monitor the quality of dairy products in the field of heat treatment process control of dairy products. Proline is produced during the processing of dairy products and is a marker that reflects the processing conditions. This paper briefly describes the research status of nine markers used to evaluate in the processing of dairy products at home and abroad, with the aim of providing a theoretical basis for improving the regulatory system for the processing of dairy products in China, and to protect consumer rights.
- processing,
- dairy products,
- markers,
- review
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