Chemistry Reference
In-Depth Information
3
Significance of Lactose in Dairy
Products
Lactose is the principal solid constituent in bovine milk, representing
35%
of the totals solids in normal milk, and is the principal constituent in many
dairy products, ranging from about 40% in whole milk powder to
70% in
whey powder. Therefore, the properties of several dairy products, especially
concentrated and dehydrated products, are dominated by certain properties
of lactose, especially its solubility, crystallization behaviour, mutarotation
properties and its propensity to Maillard browning.
In this chapter, the significance of lactose in evaporated and sweetened
condensed milk, ice cream and milk powders will be considered, each in
separate sections.
I. Manufacture of Sweetened Condensed Milk and the Significance of Lactose
Therein
R. Tan
II. Lactose in Dulce de Leche
E. Hynes and C. Zalazar
III. Significance of Lactose in Ice Cream
IV. Significance of Lactose in Milk Powders
P.M. Kelly
V. Reduced Lactose and Lactose-Free Dairy Products
Shakeel-Ur-Rehman
