Lactose,glucose and galactose content in milk,fermented milk and lactose-free milk products |
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Affiliation: | 1. Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, 36571-000 Viçosa, MG, Brazil;2. Núcleo de Espectroscopia e Estrutura Molecular, Departamento de Química, Universidade Federal de Juiz de Fora, 36036-330 Juiz de Fora, MG, Brazil;3. Empresa de Pesquisa Agropecuária de Minas Gerais, Instituto de Laticínios Cândido Tostes, 36045-560 Juiz de Fora, MG, Brazil;4. UMR STLO – INRA/Agrocampus-Ouest, 35000 Rennes, France |
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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. |
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