3. MRPs on Milk Processing
Milk is a beverage that is consumed throughout the world. At present, a large percentage of the milk consumed by people, especially in the western countries, is processed rather than raw milk. Ultra high temperature (UHT) treatment or conventional sterilization process is often used to process milk for improving quality and safety. Milk is rich in protein and sugar. So it is obvious that processing of milk at high temperature may lead to the formation of MRPs. Several methods have been approached to determine the extent of MRPs during milk processing. Both initial and advanced staged MRPs have been used as indicators of browning reaction which occurred in milk [11, 12]. MRP formation affects protein and mineral bioavailability greatly. In the early stages, lactose in milk blocks the amino group of lysine to form the Amadori product called lactulosyllysine which changes the protein bioavailability [13]. It is also known that MRPs may behave as chelating agents to chelate metal cations by forming different soluble and insoluble complexes and thereby can affect mineral bioavailability [14]. So processing of milk by heat-treatment requires attention, especially for the infants, as milk is the sole source of nutrients at that stage of life.
It has been reported that conventional sterilized bottle milk has different chemical composition compared to the UHT treated milk [15]. HMF level is often used to assess the progression of MRPs formation. However, milk processed at UHT may have different levels of HMF [16] due to the presence of some other factors such as vitamin A, casein, and iron [17]. So during milk processing, along with heat treatment, other relevant factors should be considered for preserving the nutritious value. A recent study has shown that use of enzymes like Faox I and Faox II might inhibit Maillard reaction development [18].
You better chose raw milk or raw milk cheeses
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