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. 2013 Jun 20;2(2):254-273.
doi: 10.3390/foods2020254.

Updating Nutritional Data and Evaluation of Technological Parameters of Italian Milk

Pamela Manzi  1 , Maria Gabriella Di Costanzo  2 , Maria Mattera  3
Affiliations

Updating Nutritional Data and Evaluation of Technological Parameters of Italian Milk

Pamela Manzi et al. Foods. .

Abstract

Different technologically treated Italian milks (whole and semi-skimmed ultra-high temperature (UHT), pasteurized and microfiltered milk), collected from 2009 to 2012, were evaluated for nutritional and technological properties. No significant differences in calcium and sodium were detected (p > 0.05), while significant differences were observed concerning phosphorus content, between whole and semi-skimmed milk, and lactose content, between pasteurized and UHT milk (p < 0.05). In UHT milk, lactose isomerization occurred, and lactulose (from 8.6 to 104.0 mg/100 g) was detected. No significant differences (p > 0.05) were detected for choline, a functional molecule, between whole (11.3-14.6 mg/100 g) and semi-skimmed milk (11.1-14.7 mg/100 g), but there were significant differences (p < 0.05) in processing milk (UHT vs. pasteurized milk and UHT vs. microfiltered milk). Among the unsaponifiable compounds, only 13 cis retinol and trans retinol showed differences in technologically treated milk (pasteurized vs. UHT milk and microfiltered vs. UHT milk; p < 0.05). In this research, the greater was the "severity" of milk treatment, the higher was the percent ratio 13 cis/trans retinol (DRI, degree of retinol isomerization). The degree of antioxidant protection parameter (DAP), useful to estimate the potential oxidative stability of fat in foods, was significantly different between whole and semi-skimmed milk (p < 0.05). Finally, the evaluation of color measurement of whole milk showed a good correlation between beta carotene and b* (r = 0.854) and between lactulose and a* (r = 0.862).

Keywords: cholesterol; choline; color measurement; commercial milk; fat-soluble vitamins; minerals; technological treatment.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Degree of retinol isomerization (DRI %) in whole (a) and semi-skimmed (b) commercial milk samples (pasteurized, microfiltered and UHT milk). Within the same categories (whole and semi-skimmed), different superscript letters are significantly different (p < 0.05).
Figure 2
Figure 2
Cholesterol content (mg/g fat) vs. fat content (g/100 g) in whole and semi-skimmed commercial milk samples.
Figure 3
Figure 3
Degree of antioxidant protection (DAP) vs. cholesterol content (mg/g fat) in Whole and semi-skimmed commercial UHT (a), pasteurized (b) and microfiltered (c) milk samples.
Figure 4
Figure 4
Instrumental determination of color (L*, a*, b*) in whole commercial milk samples (pasteurized, microfiltered and UHT milk). Different superscript letters are significantly different (p < 0.05).
See this image and copyright information in PMC

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