Lactose, glucose and galactose content in milk, fermented milk and lactose-free milk products
| Autor: | Liisa Byberg, Annika Smedman, Monika Johansson, Agnes Abrahamson, Henrik Hansson, Åse Lundh, Jonas A. Ohlsson, Helena Lindmark-Månsson |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics food.ingredient Chemistry Kefir food and beverages Filmjölk Soured milk 04 agricultural and veterinary sciences Modified milk ingredients 040401 food science Applied Microbiology and Biotechnology 03 medical and health sciences chemistry.chemical_compound fluids and secretions 0404 agricultural biotechnology food Galactose Skimmed milk Fermented milk products Food science Lactose Food Science |
| Zdroj: | International Dairy Journal. 73:151-154 |
| ISSN: | 0958-6946 |
| DOI: | 10.1016/j.idairyj.2017.06.004 |
| Popis: | 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 filmjolk, 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 . |
| Databáze: | OpenAIRE |
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