HPLC and MALDI mass spectrometry to evaluate commercially available UHT lactose-hydrolyzed milks

The aim of this work was to characterize lactose-hydrolyzed milk during its industrial development and to monitor chemical changes during storage. Glucose, galactose and lactose were quantified and evaluated by a high-performance anion-exchange chromatographic method coupled with pulsed amperometric detection. Furosine content was chosen as a molecular marker to evaluate the initial steps of Maillard reaction involved during thermal processing and storage of milk. Furthermore, protein denaturation has been evaluated by protein fingerprints with Matrix Assisted Laser Desorption Ionization-time of fligth (MALDI-tof) mass spectrometry