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Formation of Lactulose and Tagatose from Lactose in strongly heated Milk

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Abstract

IN recent years it has been shown that reductones, furfurals and other related substances formed in heated milk are sugar fission products1,2. The mechanism by which lactose is degraded to these products has interested food chemists, but nothing is known of the transformation of carbohydrates in heated milk, in spite of considerable attention paid to them in normal cow's milk3–5.

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Authors and Affiliations

  1. Laboratory of Animal Products Technology, Faculty of Agriculture, Tohoku University, Kita Roku Bancho, Sendai, Japan

    SUSUMU ADACHI

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  1. SUSUMU ADACHI
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ADACHI, S. Formation of Lactulose and Tagatose from Lactose in strongly heated Milk. Nature 181, 840–841 (1958). https://doi.org/10.1038/181840a0

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