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Lactose, glucose and galactose content in milk, fermented milk and lactose-free milk products.
- Source :
-
International Dairy Journal . Oct2017, Vol. 73, p151-154. 4p. - Publication Year :
- 2017
-
Abstract
- Lactose, glucose and galactose contents in milk and fermented milk products and their lactose-free alternatives, were determined. Storage of products up to the best-before dates had no effect on carbohydrate composition. Total galactose content in yoghurt, i.e., free galactose plus the galactose moiety of lactose, was 2.3–2.4 g 100 g −1 (94–95% of that in milk), whereas that in Swedish soured milk and kefir was 1.9–2.0 g 100 g −1 (75–79% of that in milk). Lactose levels in lactose-free milk and fermented milk products were below or close to detection limits for all products. Only small differences in total galactose content existed for the lactose-free alternatives of milk, yoghurt and filmjölk, all with average total galactose contents of 1.3–1.4 g 100 g −1 (55–60% of that in milk). In contrast, lactose-free kefir had the same galactose content as milk, 2.4 g 100 g −1 . [ABSTRACT FROM AUTHOR]
- Subjects :
- *MILK
*LACTOSE
*GLUCOSE
*GALACTOSE
*FERMENTED milk
*KEFIR
*CARBOHYDRATES
Subjects
Details
- Language :
- English
- ISSN :
- 09586946
- Volume :
- 73
- Database :
- Academic Search Index
- Journal :
- International Dairy Journal
- Publication Type :
- Academic Journal
- Accession number :
- 124383772
- Full Text :
- https://doi.org/10.1016/j.idairyj.2017.06.004