Origin of the Carbon Dioxide Produced in the Browning Reaction of Evaporated Milk

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Abstract
To determine the relative importance of lactose caramelization in the browning of evaporated milk, uniformly labeled lactose was added to milk samples before sterilization. The CO2 produced in the browning reaction was recovered as barium carbon trioxide and its specific activity was determined. About 4% of the total CO2 produced by sterilization of milk at 242[degree]F for 15 minutes can be traced to caramelization of lactose, the remainder being generated by the Maillard reaction. With increase in heating time the amount of CO2 resulting from caramelization of lactose is increased.