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Chapter 920

Lactase treatment of skim milk for production of skim milk powder with reduced lactose content

Klostermeyer, A.H.; Herlitz, E.; Jurgens, R.H.; Reimerdes, E.H.; Thomasow, J.

Nordeuropaeisk Mejeri Tidsskrift 44(10): 290-301

1978


Accession: 000919854

In this article, which is a part of a much longer paper the authors review the current knowledge of the Maillard browning reaction, particularly the formation of 5-hydroxymethylfurfural (HMF) and its use as an indicator of the extent of the reaction. HMF concn. measured in some commercial milk products correlated directly with the degree of heat treatment and sugar content - condensed milk had a particularly high level of HMF.

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