摘要：Recent trends to extend the shelf life of pasteurized milk, without the negative flavour normally associated with ultra-high-temperature (UHT) milk, have resulted in the development of extended shelf life (ESL) milk. Acid-soluble β-lactoglobulin (β-Lg) and furosine contents were chosen as relevant indicators for heat load of ESL milk products. RP-HPLC methods were developed using the same column (Symmetry 300™, Waters), which enabled the separation of whey proteins within 22 min; furosine was analysed using ion-pair RP-HPLC within 8 min. Electrophoresis was used as a high-throughput and cost-effective screening method to assess the impact of thermal processes on milk and to distinguish different categories of heat-treated milk samples. Liquid milk samples (n = 128; including 7 raw, 33 pasteurized, 71 ESL, and 17 UHT milk samples) were obtained from retail outlets in Austria and analysed. Only 45% of the analysed samples designated as ESL milk showed furosine contents < 40 mg·100 g−1 protein as well as acid-soluble β-Lg contents > 1800 mg·L−1 milk, which had been discussed as threshold levels for ESL milk. A further 55% of the analysed ESL milk samples had low acid-soluble β-Lg (< 500 mg·L−1) and high furosine contents (> 40 mg·100 g−1 protein), levels comparable to the excessive heat load of UHT milk. Thus, there is an urgent need for an EU regulation to define legal limits for the tolerable heat load of ESL milk as soon as possible.
