Storage of milk powders under adverse conditions. I. Losses of lysine and of other essential amino acids as determined by chemical and microbiological methods.

@article{Hurrell1983StorageOM,
  title={Storage of milk powders under adverse conditions. I. Losses of lysine and of other essential amino acids as determined by chemical and microbiological methods.},
  author={Richard F Hurrell and P. A. Finot and John E. Ford},
  journal={The British journal of nutrition},
  year={1983},
  volume={49 3},
  pages={343-54}
}
Whole-milk powders containing 25 g water/kg were stored for up to 9 weeks in sealed aluminium containers at elevated temperatures. Lysine and other essential amino acids were measured by chemical and microbiological methods. Storage at 60 degrees resulted in the progressive formation of lactulosyl-lysine. After 9 weeks, 30% of the lysine groups were present… CONTINUE READING