Аналітичні методи оцінки ступеня термічного оброблення молока

Abstract

В статті розглянуті регламентовані та довідникові методи оцінки термічної обробки молока, які розділені на дві групи: перша група включає визначення ступеню денатурації та інактивації термолабільних компонентів, друга група базується на виявленні речовин, які утворюються в процесі термічної обробки. Щодо аналітичних методів оцінки термічної обробки, то в переважній більшості це такі цільові методи аналізу як високоефективна рідинна та йонна хроматографія, імуноферментний аналіз, капілярний електрофорез. Є дослідження, в яких, як методи аналізу, використовують спектроскопію ближньої ІЧ-області та флуоресцентну спектроскопію. Перспективними можуть бути дослідження по визначенню йонного кальцію у молоці, яке зазнало термообробки. In order to reduce the number of microorganisms in drinking milk, inactivate some enzymes that can cause defects in the taste and texture of the product, as well as extend the shelf life of milk, its heat treatment is used. The article considers regulated and reference methods for assessing the heat treatment of milk. They are conven tionally divided into two groups: the first group includes determining the degree of denaturation and inactivation of heat-labile compo nents, and the second group is based on the detection of substances formed during heat treatment. The first group includes the determi nation of alkaline phosphatase enzymes, lactoperoxidase and whey proteins: α-lactalbumin and β-lactoglobulin. The second group in cludes the determination of substances formed as a result of the Maillard reaction: furosine, carboxymethyl-lysine, 5-hydroxyme thylfurfural, and lactulose. The quantitative characteristics of the cor responding heat treatment markers are characterized. As analytical methods for assessing heat treatment, such targeted analysis me thods as high-performance liquid and ion chromatography, enzyme linked immunosorbent assay, capillary electrophoresis were consi dered. These methods require lengthy sample preparation proce dures, are laborious and expensive. As an alternative to these me thods, studies are described in which, as analysis methods, near-IR spectroscopy and fluorescence spectroscopy are used. Promising may be studies on the determination of ionic calcium and total cal cium in milk samples and discrimination of sample content on this basis, since the calcium content depends quite strongly on heat tre atment and milk processing processes. It was concluded that a reli able assessment of the degree of heat treatment, possible violations in the technological process and detection of a counterfeit product should be based on the use of several markers and should include a multivariate approach to data processing. The criteria for choosing a particular method for determining the degree of heat treatment of milk should be the suitability of the method for achieving the set goal, its versatility, and the sensitivity of the analysis.