Formation of galactose during heat treatment of milk and model systems

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Abstract
Summary: The formation of galactose, lactulose and epilactose during heating of milk was studied. The concentration of these carbohydrates increased with pH and the severity of heat treatment. The presence of proteins reduced the amount of lactulose formed whereas it increased that of epilactose and galactose. The galactose in heated milks was derived from lactose degradation. Under the conditions studied, degradation of the Amadori rearrangement product did not result in the formation of galactose. The interaction between proteins and galactose increased the thermal stability of the monosaccharide.

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