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Chemical changes in dried skim-milk during storage

Published online by Cambridge University Press:  01 June 2009

E. L. Richards  and
M. R. Chandrasekhara
E. L. Richards
Affiliation:
The Dairy Research Institute (N.Z.), Palmerston North, New Zealand
M. R. Chandrasekhara
Affiliation:
The Dairy Research Institute (N.Z.), Palmerston North, New Zealand
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Summary

Dried skim-milk stored at 55°C in air at 70% relative humidity has been found to contain lactulose, galactose, tagatose, glyceraldehyde and maltol; and formic, acetic and glycollic acids. These compounds are not present, or are present only in trace quantities, in fresh dried skim-milk. It is suggested that while the proteinsugar reaction is responsible for most of the browning of the powder, many of the compounds found are formed by degradation of lactose catalysed by the free basic amino groups of the casein. The compounds so formed probably then react with amino groups in a Maillard reaction and thus contribute to the browning of the milk powder.

Type
Original Articles
Information
Journal of Dairy Research , Volume 27 , Issue 1 , February 1960 , pp. 59 - 66
Copyright
Copyright © Proprietors of Journal of Dairy Research 1960

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