Re: furosine level in goat milk?

"Roy Basan" <[EMAIL PROTECTED]> schreef in bericht
news:[EMAIL PROTECTED]
> "Barbara" <[EMAIL PROTECTED]> wrote in message
news:<[EMAIL PROTECTED]>...
> > Furosine is used as an indicator for the intensity of heat treatment in
milk
> > products.
> > Does any one know the level of furosine in raw goat milk?
> >
> > Barbara
> Are you thinking that goat milk having more flavor than cows milk is
> due to the degradation of milk proteins that is why you are interested
> in finding the level of  furosine?
>  As far as I know furosine is  one of the degradation product of
> amino acid lysine which occurs during heat treatment of proteinaceous
> products.
> That is why it is used as one of the indicators of milk heat treatment
> as that will reflect on the resulting values.
> And its difficult to find of furosine values for any raw milk either .
>
> If you have the facilites (HPLC equipment)and well versed in the
> determination of this unusual amino acid furosine; you might as well
> ran the analysis your self.
> You cannot find that data in most books of dairy chemistry.
> Roy
Thanks for your info Roy.
I wanted to know the level in raw goat milk to compare with cow milk. In
some countries the level of furosine is analysed when raw milk is bought (at
a production plant) to check whether is it really raw. In raw cow milk, the
level is about 10 mg / 100 g protein. The 'limit' for raw cow milk is 11.5
mg / 100 g protein.
We are selling raw goat milk, and that was analysed as well. The level was
14 mg so now the discussion starts... was this really raw or is the level in
raw goat milk different than in raw cow milk. Apparently the level is
different. Unfortunately, I couldn't find any data on raw goat milk in the
handbooks either.