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Food Science and Technology QUESTION #5986
Question 1
'Furosine' formed in heated milk products is used as a marker of:
  • Fat oxidation
  • Maillard reaction advancement — furosine is formed from Amadori products (lysine-lactose adducts) on acid hydrolysis; HTST milk \(<5\;\text{mg}/100\;\text{g}\) protein; UHT milk \(50\text{–}150\;\text{mg}/100\;\text{g}\) protein; in-bottle sterilized milk \(>150\;\text{mg}/100\;\text{g}\) protein✔️
  • Proteolysis during ripening
  • Lipase activity in raw milk
Correct Answer Explanation
Furosine (\(\varepsilon\)-N-(2-furoylmethyl)-L-lysine) is formed from Amadori products (early-stage Maillard reaction intermediate of lysine-lactose) upon acid hydrolysis. HTST milk \(<5\;\text{mg}/100\;\text{g}\) protein; UHT milk \(50\text{–}150\;\text{mg}/100\;\text{g}\) protein; in-bottle sterilized milk \(>150\;\text{mg}/100\;\text{g}\) protein.