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Non-Enzymatic Degradation Pathways of Lactose and Their Significance in Dairy Products

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Advanced Dairy Chemistry

Abstract

Milk products are especially sensitive to the effects of heat treatment encountered under conventional process and storage conditions because of an abundance of reactive functional groups: aldehyde group of lactose, ε-amino group of lysine and other reactive N-containing groups (e.g. indolyl group of tryptophan, imidazole group of histidine, guanidino group of arginine and the α-amino group of proteins and free amino acids).

* The views expressed herein are those of the author and do not necessarily represent the policies of the Food Safety Authority of Ireland

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Acknowledgement

The author wishes to thank Dr Judith O’Connor for assistance with the references.

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    John O’Brien*

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    Paul McSweeney

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    Patrick F. Fox

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O’Brien*, J. (2009). Non-Enzymatic Degradation Pathways of Lactose and Their Significance in Dairy Products. In: McSweeney, P., Fox, P. (eds) Advanced Dairy Chemistry. Springer, New York, NY. https://doi.org/10.1007/978-0-387-84865-5_7

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