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    Lactose PDF

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    Musunuri Ratna Teja
    Lactose is the predominant carbohydrate in milk, comprising approximately 4.9% of milk. Lactose exists in milk in a dissolved form as either an α-lactose or β-lactose anomer. Crystallization of lactose occurs when its concentration exceeds solubility. The physical properties of lactose crystals depend on crystal type and can influence texture. Heat treatments like pasteurization have little effect on lactose, but high heat processes can cause browning reactions or isomerization that impact quality and nutrition.

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    Lactose PDF

    Uploaded by

    Musunuri Ratna Teja
    45 views1 page
    Lactose is the predominant carbohydrate in milk, comprising approximately 4.9% of milk. Lactose exists in milk in a dissolved form as either an α-lactose or β-lactose anomer. Crystallization of lactose occurs when its concentration exceeds solubility. The physical properties of lactose crystals depend on crystal type and can influence texture. Heat treatments like pasteurization have little effect on lactose, but high heat processes can cause browning reactions or isomerization that impact quality and nutrition.

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    Lactose is the predominant carbohydrate in milk, comprising approximately 4.9% of milk. Lactose exists in milk in a dissolved form as either an α-lactose or β-lactose anomer. Crystallization of lactose occurs when its concentration exceeds solubility. The physical properties of lactose crystals depend on crystal type and can influence texture. Heat treatments like pasteurization have little effect on lactose, but high heat processes can cause browning reactions or isomerization that impact quality and nutrition.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    45 views1 page

    Lactose PDF

    Uploaded by

    Musunuri Ratna Teja
    Lactose is the predominant carbohydrate in milk, comprising approximately 4.9% of milk. Lactose exists in milk in a dissolved form as either an α-lactose or β-lactose anomer. Crystallization of lactose occurs when its concentration exceeds solubility. The physical properties of lactose crystals depend on crystal type and can influence texture. Heat treatments like pasteurization have little effect on lactose, but high heat processes can cause browning reactions or isomerization that impact quality and nutrition.

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    MILK CARBOHYDRATE

    Carbohydrates are sugar substances made up of molecules called saccharides.

    Lactose: Lactose is the milk carbohydrate which is a disaccharide comprising of glucose


    and galactose. Milk contains approximately 4.9% carbohydrate that is predominately lactose
    with trace amounts of monosaccharides and oligosaccharides.

    Physical Properties of Lactose

    Lactose exists in solution portion/ serum phase in a dissolved form of fluid milk.
    Two isomeric forms of lactose, called the -lactose hydrate anomer and -lactose
    hydrate anomer are found in milk. They get converted back and forth between
    each other.
    Crystallization of lactose occurs when the concentration of lactose exceeds its
    solubility.
    The physical properties of lactose crystals are dependent on the crystal type and
    can greatly influence the texture of final product.
    Temperature affects the equilibrium ratio of the - and -lactose anomers.
    Lactose crystals formed at temperatures below 70F (20C) are mainly -lactose
    crystals. The -monohydrate lactose crystals are very hard and form, as in ice
    cream which goes through numerous warming and freezing cycles. This results
    in an undesirable gritty, sandy texture in the ice cream and condensed milk.
    The crystal form of -lactose is sweeter and more soluble than the monohydrate lactose and may be preferred in some bakery applications.
    When a lactose solution is rapidly dried it does not have time to crystallize and
    forms a type of glass. Lactose glass exists in milk powders and causes clumping
    due to highly hygroscopic nature.

    Influence of heat treatments on lactose properties


    Lactose is not influenced much by the normal pasteurization conditions.
    High temperatures used for ultra high temperature (UHT) pasteurization of
    extended shelf life products and spray drying can cause browning and
    isomerization reactions, which may affect product quality and nutritional
    properties.
    Maillard reaction (The browning reaction), occurs between the lactose and
    free amino group of protein in milk and produces undesirable flavors and color,
    and decreases the available content of the amino acid lysine in milk.
    The isomerization reaction is a molecular rearrangement of lactose to lactulose.
    Lactulose is produced by alcoholic isomerization of lactose and is used by the
    pharmaceutical industry in pill production.

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