Skip to main content
SpringerLink
Log in

Significance of Lactose in Dairy Products

  • Chapter
  • First Online:
Advanced Dairy Chemistry

Abstract

Lactose is the principal solid constituent in bovine milk, representing ˜35% of the totals solids in normal milk, and is the principal constituent in many dairy products, ranging from about 40% in whole milk powder to ˜70% in whey powder. Therefore, the properties of several dairy products, especially concentrated and dehydrated products, are dominated by certain properties of lactose, especially its solubility, crystallization behaviour, mutarotation properties and its propensity to Maillard browning.

An erratum to this chapter can be found at http://dx.doi.org/10.1007/978-0-387-84865-5_16

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 219.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Hardcover Book
USD 279.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Baldwin, H.R. 1924. Nutrition and Health, pp. 25–29, The Borden Company, New York.

    Google Scholar 

  • Bienvenue, A., Jimenez-Flores, R., Singh, H. 2003. Rheological properties of concentrated skim milk: importance of soluble minerals in the changes in viscosity during storage. J. Dairy Sci. 86, 3813–3821.

    Article  CAS  Google Scholar 

  • British Columbia Centre of Disease Control. 1997. Food Safety Bulletin, Vol. 03.

    Google Scholar 

  • Bruttel, P., Schlink, R. 2003. Water determination by Karl Fisher titration. In Metrohm Monograph 8.026.5003, Switzerland Metrohm Ltd., CH-9101, Herisau, Switzerland.

    Google Scholar 

  • Chernyaeva, L.A. 1994. Effect of slime-forming bacteria on the quality of SCM. Molochnaya-Promyshlennost 2, 29–30.

    Google Scholar 

  • Corry, J.E.L. 1978. Relationships of water activity to fungal growth. In Food and Beverage Mycology, pp. 45–83 (L.R. Beuchat, ed.), AVI Publishing Co., Westport, CT, USA.

    Google Scholar 

  • Farrag, S.A., El-Gazzar, F.E., Marth, E.H. 1990. Fate of Listeria monocytogenes in sweetened condensed and evaporated milk during storage at 7 or 21°C. J. Food Protect. 53, 747–750.

    Google Scholar 

  • Foster, E.M., Nelson, F.E., Speck, M.L. Doetsch, R.N., Olson, J.C. Jr. 1957. Microbiology of sweetened condensed milk and dry milk products. In Dairy Microbiology, pp. 247–260, Prentice Hall Inc., Englewood Cliffs, NJ, USA.

    Google Scholar 

  • Guu, M.Y.K., Zall, R.R. 1991. Lactose crystallization: effect of minerals and seeding. Process Biochem., 26, 167–172.

    Article  CAS  Google Scholar 

  • Harper, W.J. 1992. Lactose and lactose derivatives. In Whey and Lactose Processing (J.G. Zadow, ed.), pp. 317–360, Elsevier Applied Science, London.

    Chapter  Google Scholar 

  • Hartel, R.W. 1993. Controlling sugar crystallization in food products. Food Technol. 47, 99–107.

    CAS  Google Scholar 

  • Herrington, B.L. 1934. Effect of alcohols on lactose solubility. J Dairy Sci. 59, 1025–1032.

    Google Scholar 

  • Holsinger, V.H. 1988. Lactose. In Fundamentals of Dairy Chemistry, 3rd edn, (N.P. Wong, R. Jenness, M.K. Keeney, E.M. Marth, eds.), pp. 249–342, AVI Publishing Co., Inc., Westport, CT, USA.

    Google Scholar 

  • Hosken, F.S. 1969. Doce de leite-durabilidade e cristalizacao. Rev. Insta. Candido Tostes 24, 10 (cited from Martines et al., 1990).

    Google Scholar 

  • Hough, G., Martinex, E., Contarini, A. 1990. Sensory and objective measurement of sandiness in Dulce de Leche, a typical Argentine dairy product. J. Dairy Sci. 73, 604–611.

    Article  Google Scholar 

  • Hunziker, O.F. 1946. Condensed Milk and Milk Powder, published by the author, La Grange, IL, USA.

    Google Scholar 

  • Jarchovska, H., Brodsky, F., Hartmanova, J. 1970. Total microbial counts of condensed sweetened milk. Prumysl-Potravin 21, 298–299.

    Google Scholar 

  • Koroleva, N.S., Leshina, V.S., Suvorova, G.V. 1975. Development of the microflora in sweetened condensed milk during storage. Molochnaya-Promyshlennost 11, 10–13.

    Google Scholar 

  • Kruk, A., Kisza, J., Ziajka, S. 1974. Effect of viscosity on lactose crystallization in sweetened condensed milk. Roczniki Instytutu Przemyslu Mleezarskiego 16, 21–30.

    CAS  Google Scholar 

  • Lotter, L.P., Leistner L. 1978. Minimal water activity for enterotoxin A production and growth of Staphylococcus aureus. Appl. Environ. Microbiol. 36, 377–380.

    CAS  Google Scholar 

  • Lukasova, J. 1972. The effect of the duration of storage on the survival of pathogenic staphylococci in SCM. Prumysl-Potravin 23, 168–169.

    Google Scholar 

  • Machado, J.J.B., Coutinho, J.A., Macedo, E.A. 2000. Solid-liquid equilibrium of α-lactose in ethanol/water. Fl. Phase Equilib. 173, 121–134.

    Article  CAS  Google Scholar 

  • Martines, E., Hough, G., Contarini, A. 1990. Sandiness prevention in dulce de leche by seeding with lactose microcrystals. J. Dairy Sci. 73, 612–616.

    Article  Google Scholar 

  • Mimouri, A., Schuck, P., Bouhallab, S. 2005. Kinetics of lactose crystallization and crystal size as monitored by refractometry and laser light scattering: effect of proteins. Lait 85, 253–260.

    Google Scholar 

  • Nickerson, T.A. 1974. Lactose. In Fundamentals of Dairy Chemistry, 2nd edn, (B.H. Webb, R.A. Johnson, J.A. Alford, eds.), pp. 273–324, AVI Publishing Co. Inc., Westport, CT, USA.

    Google Scholar 

  • Niewenshuije, J.A. 2003. Concentrated milk products. In Encyclopedia of Dairy Sciences (H. Roginski, J.W. Fuguay, P.F. Fox, eds.), pp. 499–503, Academic Press, London.

    Google Scholar 

  • Olano, A., Corzo, N., Martinez-Castro, I. 1983. Studies on β-lactose crystallization. Milchwissenscraft 38, 471–474.

    CAS  Google Scholar 

  • Polyanskii, K.K. 1987. Lactose crystallization during processing of milk products. Izvestiya-Vysshikh Uchebnykh Zavedenii, Pishchevaya Teknologiya 3, 19–28.

    Google Scholar 

  • Rao, V.J., Ranganathan, B. 1970. Studies on the microbiology of sweetened condensed milk. Indian J. Dairy Sci. 23, 205–210.

    Google Scholar 

  • Smart, J.B. 1988. Effect of whey components on the rate of crystallization and solubility of lactose. NZ J. Dairy Sci. Technol. 23, 275–289.

    CAS  Google Scholar 

  • Thomas, S., Davenport, R.R. 1985. Zygosaccharomyces bailii, a profile of characteristics and spoilage activities. Food Microbiol. 2, 157–169.

    Article  Google Scholar 

  • Thomsen, M.K., Lauridsen, L., Skibsted, L.H., Risbo, J. 2005. Temperature effect on lactose crystallization, Maillard reactions, and lipid oxidation in whole milk powder. J. Agri. Food Chem. 53, 7082–7090.

    Article  CAS  Google Scholar 

  • Tze-Shuong, C.L. 2004. Solubility of α and β Lactose in Aqueous Ethanol Solutions, Bachelor of Engineering Thesis, Faculty of Engineering, Physical Sciences and Architecture, University of Queensland, Brisbane.

    Google Scholar 

  • Visser, R.A. 1982. Supersaturation of α-lactose in aqueous solutions in mutarotation equilibrium. Neth. Milk Dairy J. 36, 107–133.

    Google Scholar 

  • Walstra, P., Jenness, R. 1984. Dairy Chemistry and Physics, John Wiley & Sons Publ. Inc. New York, USA.

    Google Scholar 

  • Yankov, Y. 1971. Microbiological study of sweetened condensed milk stored in large metal containers. Izvestiya-Nauchnoizsledovatelski-Institut-po-Mlechna-Promishlenost,-Vidin 5, 229–236.

    Google Scholar 

  • Zhizhin, V.I., Kovalenko, M.S., Knyaginichev, M.I. 1971. Intensity of lactose crystallization in sweetened condensed milk. Izvestiya-Vysshikh Uchebnykh Zavedenii, Pishchevaya Teknologiya 2, 130–132.

    Google Scholar 

  • Ares, G., Giménez, A., Gámbaro, A. 2006. Preference mapping of texture of Dulce de Leche. J. Sens. Stud. 21, 553–571.

    Article  Google Scholar 

  • Arobba, M.P., Rumbado, F.M., Intorno, G. 2002. Guía de Aplicación de Buenas Prácticas de Manufactura en Dulce de Leche. Authors publication. Buenos Aires. ISBN N° 987-43-4347-8.

    Google Scholar 

  • Código Alimentario Argentino. 2007. Administración Nacional de Medicamentos, Alimentos y Tecnología Médica, Secretaría de Políticas, Regulación y Relaciones Sanitarias, Ministerio de Salud, República Argentina. www.anmat.gov.ar/codigoa/aa1.htm, accessed 27/02/2007.

  • Early, R. 1998. Milk concentrates and milk powders. In The Technology of Dairy Products, 2nd edn. (R. Early, ed.), pp. 228–297, Blackie Academic & Professional, London.

    Google Scholar 

  • Ferramondo, A., Chirife, J., Parada, J.L., Vido, S. 1984. Chemical and microbiological studies on Dulce de Leche: a typical Argentine confectionery product. J. Food Sci. 49, 821–823.

    Article  Google Scholar 

  • Fox, P.F., McSweeney, P.L.H. 1998. Dairy Chemistry and Biochemistry, Blackie Academic & Professional, London.

    Google Scholar 

  • Garitta, L., Hough, G., Sánchez, R. 2004. Sensory shelf life of Dulce de Leche. J. Dairy Sci. 87, 1601–1607.

    Article  CAS  Google Scholar 

  • Haase, G., Nickerson, T.A. 1966a. Kinetic reactions of alpha and beta lactose. I. Mutarotation. J. Dairy Sci. 49, 127–132.

    Article  CAS  Google Scholar 

  • Haase, G., Nickerson T.A. 1966b. Kinetic reactions of alpha and beta lactose. II. Crystallisation. J. Dairy Sci. 49, 757–761.

    Article  CAS  Google Scholar 

  • Holsinger, V.H. 1997. Physical and chemical properties of lactose. In Advanced Dairy Chemistry, 2nd edn. Vol. 3 (P.F. Fox, ed.), pp. 1–31, Chapman & Hall, London.

    Google Scholar 

  • Holsinger, V.H. 1988. Lactose. In Fundamentals of Dairy Chemistry, (N.P. Wong, R. Jenness, M. Keeney, E. Marth, eds.), pp. 296–300, Van Nostrand, Reinhold & Co., New York, USA.

    Google Scholar 

  • Malec, L.S., Llosa, R.A., Naranjo, G.B., Vigo, M.S. 2005. Loss of availably of lysine during processing of different Dulce de Leche formulations. Int. J. Dairy Technol. 58, 164–168.

    Article  CAS  Google Scholar 

  • Morales, F.J., van Boekel, M.A.J.S. 1997. A study on advanced Maillard reaction in heated casein/sugar solutions: fluorescence accumulation. Int. Dairy J. 7, 675–683.

    Article  CAS  Google Scholar 

  • Morales, F.J., van Boekel, M.A.J.S. 1998. A study on advanced Maillard reaction in heated casein/sugar solutions: colour formation. Int. Dairy J. 8, 907–915.

    Article  CAS  Google Scholar 

  • Mustapha, A., Hertzler, S.R., Savaiano D.A. 1997. Lactose: nutritional significance. In Advanced Dairy Chemistry, 2nd edn., Vol. 3 (P.F. Fox, ed.), pp. 127–147, Chapman & Hall, London.

    Google Scholar 

  • Navarro, A.S., Ferrero, C., Zaritzky, N. 1999. Rheological characterization of Dulce de Leche by dynamic and steady shear measurements. J. Texture Stud. 30, 43–58.

    Article  Google Scholar 

  • Nickerson, T., Moore, E. (1974). Alpha lactose crystallisation rate. J. Dairy Sci. 57, 160–164.

    Article  CAS  Google Scholar 

  • O’ Brien, J. 1997. Reaction chemistry of lactose: non-enzymatic degradation pathways and their significance in dairy products. In Advanced Dairy Chemistry, 2nd edn., Vol. 3 (P.F. Fox, ed.), pp. 155–216, Chapman & Hall, London.

    Google Scholar 

  • Pauletti, M.S., Venier, A., Sabbag, N. and Stechina, D. 1990. Rheological characterization of Dulce de Leche, a confectionery dairy product. J. Dairy Sci. 73, 601–603.

    Article  Google Scholar 

  • Rozycki, S.D. 2003. Influencia de la etapa transiente de calentamiento sobre los parámetros cinéticos de desarrollo de color en Dulce de Leche. Rev. Argentina Lactol. 21, 9–20.

    Google Scholar 

  • Rozycki, S.D., Pauletti M. S. 2002. Comparación de funciones de color como variables cinéticas para la expresión de la velocidad de las reacciones de pardeamiento en Dulce de Leche. Rev. Argentina Lactol. 21, 45–55.

    Google Scholar 

  • Rozycki, S.D., Pauletti, M.S., Costa, S.C., Piagentini, A.M., Bruera, M.P. 2007. The kinetics of colour and florescence development in concentrated milk systems. Int. Dairy J. 17, 907–915.

    Article  CAS  Google Scholar 

  • Schaller, A. 2007. Dulce de Leche. Dirección de Alimentos. Secretaría de Agricultura, Ganadería, Pesca y Alimentos, República Argentina. www.alimentosargentinos.gov.ar, accessed 27/02/2008.

  • Tweig, W., Nickerson, T. 1968. Kinetics of lactose crystallization. J. Dairy Sci. 51, 1720–1724.

    Article  Google Scholar 

  • Zalazar, C.A. 2003. Concentrated milk products. Dulce de Leche. In Encyclopedia of Dairy Sciences (H. Roginski, J.W. Fuquay, P.F. Fox, eds.), pp. 503–509, Academic Press, London.

    Google Scholar 

  • Zamboni, E.F., Zalazar, C.A. 1994. Fundamentos de la elaboración de Dulce de Leche. In Ciencia y Tecnología de los Productos Lácteos, pp. 311–336. Diagramma S.A. Santa Fe.

    Google Scholar 

  • Alvarez, V.B., Wolters, C.L., Vodovotz, Y., Ji, T. 2005. Physical properties of ice cream containing milk protein concentrates. J. Dairy Sci. 88, 862–871.

    Article  CAS  Google Scholar 

  • Baer, R.J., Keating, K.R. 1987. Determination of ice cream mix freezing points: a comparison of methods. J. Dairy Sci. 70, 555–558.

    Article  Google Scholar 

  • Berger, K.G. 1997. Ice cream. In Food Emulsions, 3rd edn. (S.E. Friberg, K. Larsson, eds.), pp. 413–490, Marcel Dekker, New York.

    Google Scholar 

  • Bradley, R.L. 1984. Plotting freezing curves for frozen desserts. Dairy Record 85(7), 86–87.

    Google Scholar 

  • Bradley, R.L., Smith, K.E. 1983. Finding the freezing point of frozen desserts. Dairy Record 84(6), 114–115.

    Google Scholar 

  • De Cindio, B., Correra, S., Hoff, V. 1995. Low temperature sugar–water equilibrium curve by a rapid calorimetric method. J. Food Eng. 24, 405–415.

    Article  Google Scholar 

  • El-Neshawy, A.A., Abdel Baky, A.A., Rabie, A.M., Metwally, S.A. 1988. Organoleptic and physical properties of ice cream made from hydrolysed lactose reconstituted milk. Food Chem. 27, 83–93.

    Article  CAS  Google Scholar 

  • Fox, P.F., McSweeney, P.L.H. 1998. Dairy Chemistry and Biochemistry, Blackie Academic and Professional, London.

    Google Scholar 

  • Geilman,W.G., Schmidt, D.E. 1992. Physical characteristics of frozen desserts made from ultrafiltered milk and various carbohydrates. J. Dairy Sci. 75, 2670–2675.

    Article  Google Scholar 

  • Goff, H.D. 2002. Formation and stabilization of structure in ice-cream and related products. Curr. Opin. Colloid Interf. Sci. 7, 432–437.

    Article  CAS  Google Scholar 

  • Goff, H.D. 2003. Ice cream. In Advanced Dairy Chemistry – 1. Proteins, 3rd edn. (P.F. Fox, P.L.H. McSweeney, eds.), pp. 1063–1082, Kluwer Academic/Plenum Publishers, New York.

    Chapter  Google Scholar 

  • Goff, H.D. 2006. Ice cream. In Advanced Dairy Chemistry – 2. Lipids, 3rd edn. (P.F. Fox, P.L.H. McSweeney, eds.), pp. 441–450, Kluwer Academic/Plenum Publishers, New York.

    Chapter  Google Scholar 

  • Goff, H.D., Tharp, B.W., eds. 2004. Ice Cream. Proceedings of the 2003 IDF Ice Cream Symposium, Thessaloniki, Greece, International Dairy Federation, Brussels.

    Google Scholar 

  • Guy, E.J. 1980. Partial replacement of nonfat milk solids and cane sugar in ice cream with lactose hydrolyzed sweet whey solids.J. Food Sci. 45, 129–133.

    Article  CAS  Google Scholar 

  • Hartel, R.W. 2001. Crystallization in Foods. Aspen, Gaithersburg, Maryland, USA.

    Google Scholar 

  • Hartel, R.W., Shastry, A.V. 1991. Sugar crystallization in food products. Crit. Rev. Food Sci. Nutr. 1, 49–112.

    Article  Google Scholar 

  • Huse, P.A., Towler. C., Harper, W.J. 1984. Substitution of nonfat solids in ice cream with whey protein concentrate and hydrolysed lactose. NZ J. Dairy Sci. Technol. 19, 225–261.

    Google Scholar 

  • Jaskulka, F.J., Smith, D.E., Larntz, K. 1993. Comparison of the predictive ability of ice cream freezing point depression equations. Milchwissenscheft 48, 671–675.

    CAS  Google Scholar 

  • Jaskulka, F.J., Smith, D.E., Larntz, K. 1995. Development of an empirical model to predict freezing point of ice cream mix. Milchwissenschaft 50, 26–30.

    CAS  Google Scholar 

  • Lee, F.Y., White C.H. 1991. Effect of ultrafiltration retentates and whey protein concentrates on ice cream quality during storage. J. Dairy Sci. 74, 1170–1180.

    Article  CAS  Google Scholar 

  • Leighton, A. 1927. On the calculation of the freezing point of ice cream mixes and of quantities of ice separated during the freezing process. J. Dairy Sci. 10, 300–308.

    Article  CAS  Google Scholar 

  • Leighton, A. 1944. Use of whey solids in ice cream. Ice Cream Rev. 27(6), 18–20.

    Google Scholar 

  • Lindamood, J.B., Grooms, D.J., Hansen, P.M.T. 1989. Effect of hydrolysis of lactose and sucrose on firmness of ice cream. Food Hydrocoll. 3, 379–388.

    Article  CAS  Google Scholar 

  • Livney, Y.D., Donhowe, D.P., Hartel, R.W. 1995. Influence of temperature on crystallization of lactose in ice-cream. Int. J. Food Sci. Technol. 30, 311–320.

    Article  CAS  Google Scholar 

  • Livney, T., Verespej, E., Goff, H.D. 2003. On the calculation of ice cream freezing curves. Milchwissenschaft 58, 640–642.

    Google Scholar 

  • Marshall, R.T., Goff, H.D., Hartel, R.W. 2003. Ice Cream, 6th edn., Kluwer Academic/Plenum Publishers, New York.

    Google Scholar 

  • Matak, K.E., Wilson, J.H., Duncan, S.E., Wilson, E.J., Hacknay, C.R., Sumner, S.S. (2003). The influence of lactose hydrolysis on the strength and sensory characteristics of vanilla ice cream. Trans. ASAE. 46, 1589–1593.

    CAS  Google Scholar 

  • Morr, C.V., Barrantes, L. 1998. Lactose-hydrolyzed cottage cheese whey nanofiltration retentate in ice cream. Milchwissenschaft 53, 568–572.

    CAS  Google Scholar 

  • Neilsen, A.J. 1963. Dry whey an optional ingredient. Ice Cream Field 81(4), 34–36.

    Google Scholar 

  • Nickerson, T.A. 1954. Lactose crystallization in ice cream: I. Control of size by seeding. J. Dairy Sci. 37, 1099–1105.

    Article  Google Scholar 

  • Nickerson, T.A. 1956. Lactose crystallization in ice cream: II. Factors affecting rate and quality. J. Dairy Sci. 39, 1342–1350.

    Article  CAS  Google Scholar 

  • Nickerson, T.A. 1962. Lactose crystallization in ice cream: III. Factors responsible for reduced incidence of sandiness. J. Dairy Sci. 45, 354–359.

    Article  CAS  Google Scholar 

  • Nickerson, T.A., Moore, E.E. 1972. Solubility interrelations of lactose and sucrose. J. Food Sci. 37, 60–61.

    Article  Google Scholar 

  • Parsons, J.G., Dybing, S.T., Coder, D.S., Spurgeon, K.R., Seas, S.W. 1985. Acceptability of ice cream made with processed wheys and sodium caseinate. J. Dairy Sci. 68, 2880–2885.

    Article  Google Scholar 

  • Rossi, M., Casiraghi, E., Alamprese, C., Pompei, C. 1999. Formulation of lactose-reduced ice cream mix. Ital. J. Food Sci. 11, 3–18.

    CAS  Google Scholar 

  • Smith, K.E., Bradley, R.L. 1983. Effects of freezing point of carbohydrates commonly used in frozen desserts. J. Dairy Sci. 66, 2464–2467.

    Article  CAS  Google Scholar 

  • Smith, D.E., Bakshi, A.S., Lomauro, C.J. 1984. Changes in freezing point and rheological properties of ice cream mix as a function of sweetener system and whey substitution. Milchwissenschaft 39, 455–458.

    CAS  Google Scholar 

  • Sommer, H.H. 1944. The Theory and Practice of Ice Cream Making (4th ed), Olsen Publishing, Milwaukee, WI, USA.

    Google Scholar 

  • Whelan, A.P., Kerry, J.P., Goff, H.D. 2008. Physicochemical and sensory optimization of a low glycemic index ice cream formulation. Int. J. Food Sci. Technol. 43, 1520–1527.

    Google Scholar 

  • Young, C.K., Warrenstull, J., Taylor, R.R., Angus, R.C., Daniel, T.C. 1982. Acceptability of frozen desserts made with neutralized hydrolyzed fluid cottage cheese whey. J. Food Sci. 47, 989–995.

    Article  Google Scholar 

  • Zoller, H.F., Williams, O.E. 1921. Sandy crystals in ice cream: Their separation and identification. J. Agric. Res. 21, 791–795.

    CAS  Google Scholar 

  • Aguilar, C.A., Ziegler, G.R. 1995. Viscosity of molten milk chocolate with lactose from spray dried whole-milk powders. J. Food Sci. 60, 120–124.

    Article  CAS  Google Scholar 

  • Aguilera, J.M., del Valle, J.M., Karel, M. 1995. Caking phenomena in amorphous food powders. Trends Food. Sci. Technol. 6, 149–155.

    Article  CAS  Google Scholar 

  • Baechler, R., Clerc, M-F., Ulrich, S. and Benet, S. 2005. Physical changes in heat-treated whole milk powder. Lait 85, 304–315.

    Article  CAS  Google Scholar 

  • Bagster, D.F. 1970. Cause, prevention and measurement of the caking of refined sugar – A review, Part II. Int. Sugar J. 72, 298–302.

    Google Scholar 

  • Bhandari, B.R., Howes, T. 1999. Implication of glass transition for the drying and stability of dried foods. J. Food Eng. 40, 71–79.

    Article  Google Scholar 

  • Boonyai, P., Bhandari, B., Howes, T. 2004. Stickiness measurement techniques for food powders: a review. Powder Technol. 145, 34–46.

    Article  CAS  Google Scholar 

  • Bronlund, J. 1997. The Modelling of Caking in Bulk Lactose. PhD Thesis, Massey University, New Zealand.

    Google Scholar 

  • Buma, T.J. 1971. Free fat in spray-dried whole milk 5. Cohesion, determination, influence of particle size, moisture content and free-fat content. Neth. Milk Dairy J. 25, 107–122.

    CAS  Google Scholar 

  • Chuy, L.E., Labuza, T.P. 1994. Caking and stickiness of dairy-based food powders as related to glass transition. J. Food Sci. 59, 43–46.

    Article  CAS  Google Scholar 

  • Fäldt, P., Berganståhl, B., Carlsson, G. 1993. The surface coverage of fat on food powders analysed by ESCA (electron spectroscopy for chemical analysis). Food Struct. 12, 225–234.

    Google Scholar 

  • Fäldt, P., Berganståhl, B. 1995. Fat encapsulation in spray-dried food powders. J. Amer. Oil Chem. Soc. 72, 171–176.

    Article  Google Scholar 

  • Fito, P., Mulet, A., McKenna, B. (eds.). 1994. Water in Foods: Fundamental Aspects and Their Significance in Relation to Processing of Foods. Elsevier Applied Science, London.

    Google Scholar 

  • Foster, K.L., Bronlund, J., Patterson, T. 2005. The contribution of milk fat towards the caking of dairy powders. Int. Dairy J. 15, 85–91.

    Article  CAS  Google Scholar 

  • Hennigs, C., Kockel, T.K., Langrish, T.A.G. 2001. New measurements of the sticky behaviour of skim milk powder. Drying Technol. 19, 471–484.

    Article  CAS  Google Scholar 

  • Higgins, J.J., Lynn, R.D., Smith, J.F., Marshall, K.R. 1995. Protein standardization of milk and milk products – report on responses to three IDF questionnaires. Bulletin 304, International Dairy Federation, Brussels, pp. 26–49.

    Google Scholar 

  • Jouppila, K., Roos, Y.H. 1991. Glass transitions and crystallisation in milk powders. J. Dairy Sci. 77, 2907–2915.

    Article  Google Scholar 

  • Kelly, P.M. 2007. Milk powders. In Food Drying Science and Technology, (Y.H. Hui, C. Clary, M.M. Farid, O.O. Fasina, A. Noomhorm, J. Weti-Chanes, eds.), pp. 693–719, DEStech Publications, Inc. Lancaster, PA, USA.

    Google Scholar 

  • Keogh, M.K., O Kennedy, B.T. 1999. Milk fat microencapsulation using whey proteins. Int. Dairy J. 9, 657–663.

    Article  CAS  Google Scholar 

  • Keogh, M.K., O Kennedy, B.T., Kelly, J., Auty, M.A. Kelly, P.M., Fureby, A., Haahr, A.-M. 2001. Stability to oxidation of spray-dried fish oil powder microencapsulated using milk ingredients. J. Food Sci. 66, 217–224.

    Article  CAS  Google Scholar 

  • Knipschildt, M.E. 1986. Drying of milk and milk products. In Modern Dairy Technology – Advances in Milk Processing (R.K. Robinson, ed.), pp. 131–234, Elsevier Applied Science, London.

    Google Scholar 

  • Lai, C.C., Gilbert, S.G., Mannheim, C.H. 1986. Effect of flow conditioners on water sorption and flow properties of egg powder. J. Food Eng. 5, 321–333.

    Article  Google Scholar 

  • Lenniger, G.A., Beverloo, W.A. 1975. Food Process Engineering, D. Reidel, Dordrecht, The Netherlands.

    Book  Google Scholar 

  • Listiohadi, Y.D., Hourigan, J.A., Sleigh, R.W., Steele, R.J. 2005. Properties of lactose and its caking behaviour. Aust. J. Dairy Technol. 60, 33–52.

    CAS  Google Scholar 

  • Lloyd, R.J., Chen, X.D., Hargreaves, J.B. 1996. Glass transition and caking of spray-dried lactose. Int. J. Food. Sci. Technol. 31, 305–311.

    Article  CAS  Google Scholar 

  • Mistry, V.V., Hassan, H.N., Robison, D.J. 1992. Effect of lactose and protein on the microstructure of dried milk. Food Struct. 11, 73–82.

    CAS  Google Scholar 

  • Mistry, V.V. 2002. Manufacture of high milk protein powder. Lait 82, 515–522.

    Article  CAS  Google Scholar 

  • Morgan, F., Appolonia Nouzille, C., Baechler, R., Vuataz, G., Raemy, A. 2005. Lactose crystallisation and early Maillard reaction in skim milk powder and whey protein concentrates. Lait, 85, 315–323.

    Article  CAS  Google Scholar 

  • Nijdam, J.J., Langrish, T.A.G. 2006. The effect of surface composition on the functional properties of milk powders. J. Food. Eng. 77, 919–925.

    Article  CAS  Google Scholar 

  • Özkan, N., Walishinghe, N., Chen, X.D. 2002. Characterization of stickiness and cake formation in whole and skim milk powders. J. Food Eng. 55, 5293–303.

    Article  Google Scholar 

  • Ozmen, L., Langrish, T.A.G. 2002. Comparison of glass transition temperature and sticky point temperature for skim milk powder. Dry Technol. 20, 1177–1192.

    Article  CAS  Google Scholar 

  • Pallansch, M.J. 1972. Proceedings of the Whey Products Conference, Dairy Products Laboratory, Agricultural Research Service, USDA, Washington, D.C. 20250, USA. Eastern Region Research Laboratory Publication No. 3779.

    Google Scholar 

  • Paterson, A.H.J., Brooks, G.F., Bronlund, J.E., Foster, K.D. 2005. Development of stickiness in amorphous lactose at constant T-Tg levels. Int. Dairy J. 15, 513–519.

    Article  CAS  Google Scholar 

  • Paterson, A.H., Bronlund, J.E., Zuo, J.Y., Chatterjee, R. 2007. Analysis of particle-gun derived dairy powder stickiness curves. Int. Dairy J. 17, 860–865.

    Article  Google Scholar 

  • Písecký, J. 1997. Handbook of Milk Powder Manufacture, Niro A/S, Soeborg.

    Google Scholar 

  • Roetman, K. 1979. Crystalline lactose and the structure of spray-dried milk products as observed by scanning electron microscopy. Neth. Milk Dairy J. 33, 1–11.

    CAS  Google Scholar 

  • Roos, Y.H. 2002. Importance of glass transition and water activity to spray drying and stability of dairy powders Lait 82, 475–484.

    Article  CAS  Google Scholar 

  • Rosenberg, M., Young, S.L. 1993. Whey proteins as microencapsulating agents. Microencapsulation of anhydrous milk fat – structure evaluation. Food Structure 12, 31–41.

    CAS  Google Scholar 

  • Schuck, P., Blanchard, E., Dolivet, A., Méjean, S., Onillon, E., Jeantet, R. 2005. Water activity and glass transition in dairy ingredients. Lait 85, 294–304.

    Google Scholar 

  • Schuck, P., Mejean, S., Dolivet, A., Jeantet, R., Bhandari, B. 2006. Keeping quality of dairy ingredients. Proc. 27th Int. Dairy Congr. 20–23 October 2006, Shanghai, China.

    Google Scholar 

  • Thomas, M.E.C., Scher, J. Desobry-Banon, S., Desobry, S. 2004. Milk powders ageing: effect on physical and functional properties. Crit. Rev. Food. Sci. 44, 297–322.

    Article  CAS  Google Scholar 

  • Vuatez, G. 2002. The phase diagram of milk: a new tool for optimising the drying process. Lait 82, 485–500

    Article  CAS  Google Scholar 

  • Young, S.L., Sarda, X., Rosenberg, M. (1993a). Microencapsulating properties of whey proteins. 1. Microencapsulation of anhydrous milk fat. J. Dairy Sci. 76, 2686–2877.

    Google Scholar 

  • Young, S.L., Sarda, X., Rosenberg, M. 1993b. Microencapsulating properties of whey proteins. 2. Combination of whey proteins with carbohydrates. J. Dairy Sci. 76, 2878–2885.

    Article  CAS  Google Scholar 

  • Dunker, J., McCloskey, M. and Gomez, T. 2007. Dairy compositions and method of making. US patent US 7169428B2.

    Google Scholar 

  • Fennema, O.R. 1996. Food Chemistry, 3rd edn, Marcel Dekker, Inc. New York.

    Google Scholar 

  • Flatz, G. 1987. Genetics of lactose digestion in humans. Adv. Hum. Gen. 16, 1–77.

    CAS  Google Scholar 

  • Grandison, A.S., Glover, F.A. 1997. Membrane processing of milk. In Modern Dairy Technology, 2nd edn., Vol. 1 (R.K. Robinson, ed.), pp. 273–311, Chapman & Hall, London.

    Google Scholar 

  • Harju, Y. 1989. Process for the specific separation of lactose from milk. US patent 4820348.

    Google Scholar 

  • Holsinger, V.H., Kligerman, A.E. 1991. Applications of lactase in dairy foods and other foods containing lactose. Food Technol. 45, 93–95.

    Google Scholar 

  • Iversen, I.K. 1983. Scoopable ice cream. N. Eur. Dairy J. 48, 670–674.

    Google Scholar 

  • Lindamood, J.B., Grooms, D.J., Hansen, P.M.T. 1989. Effect of hydrolysis of lactose and sucrose on firmness of ice cream. Food Hydrocoll. 3, 379–388.

    Article  CAS  Google Scholar 

  • Mahoney, R.R. 1997. Lactose: enzymatic modification. In Advanced Dairy Chemistry, 2nd edn., Vol. 3 (P.F. Fox, ed.), pp. 77–125, Chapman & Hall, London.

    Google Scholar 

  • Marshall, R.T., Arbuckle, W.S. 1996. Ice Cream, 5th edn., Chapman and Hall, New York.

    Book  Google Scholar 

  • Mistry, V.V., Hassan, H.N. 1991. Delactosed, high protein powder. 1. Manufacture and composition. J. Dairy Sci. 74, 1163–1169.

    Article  Google Scholar 

  • Mitchell, G.E. 1989. The contribution of lactose, chloride, citrate and lactic acid to the freezing point of milk. Aust. J. Dairy Technol. 43, 61–64.

    Google Scholar 

  • O’ Brien, J. 1997. Reaction chemistry of lactose: non-enzymatic degradation pathways and their significance in dairy products. In Advanced Dairy Chemistry, 2nd edn., Vol. 3 (P.F. Fox, ed.), pp. 155–232, Chapman & Hall, London.

    Google Scholar 

  • Sabioni, J.G., Pinhero, A.J.R., Silva, D.O. 1984. Control of lactose crystallization in “Dulce de Leche by β-d-galactosidase activity from permeabilized Kluyveromyces lactis cells. J. Dairy Sci. 67, 2210–2215.

    Article  CAS  Google Scholar 

  • Sepra Alverez, D., Bennasar, M., De la Fuente, B. 1979. Application de L' ultrafiltration á la fabrication de lait concentre´ sucré. Lait, 59, 376–386.

    Google Scholar 

  • Shakeel-Ur-Rehman, Dunker J., McCloskey, M., Gomez, T., Seguin, R. 2007. Dairy compositions and method of making. US published patent 2007/0166447-A1.

    Google Scholar 

  • Shakeel-Ur-Rehman, Farkye, N.Y., Considine, T., Schaffner, A., Drake, M. A. 2003. Effects of standardization of whole milk with dry milk protein concentrate on the yield and ripening of reduced-fat Cheddar cheese. J. Dairy Sci. 86, 1608–1615.

    Article  CAS  Google Scholar 

  • Tossavainen, O., Sahlsten, J. 2003. Process for producing a lactose-free milk product. US published patent WO 03/094623 A1.

    Google Scholar 

  • Zadow, J.G. 1986. Lactose hydrolyzed dairy products. Food Technol. Aust. 38, 460–462.

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department Food and Nutritional Sciences, University College, Cork, Ireland

    Paul L. H. McSweeney & Patric F. Fox

Authors
  1. Paul L. H. McSweeney
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Patric F. Fox
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding authors

Correspondence to Paul L. H. McSweeney or H. Douglas Goff .

Editor information

Editors and Affiliations

  1. Fac. Food Technology & Nutrition, Dept. Food Science, University College Cork, Cork, Ireland

    Paul McSweeney

  2. Fac. Food Technology & Nutrition, Dept. Food Science, University College Cork, Cork, Ireland

    Patrick F. Fox

Rights and permissions

Reprints and permissions

Copyright information

© 2009 Springer Science+Business Media, LLC

About this chapter

Cite this chapter

McSweeney, P.L.H., Fox, P.F. (2009). Significance of Lactose in Dairy Products. In: McSweeney, P., Fox, P. (eds) Advanced Dairy Chemistry. Springer, New York, NY. https://doi.org/10.1007/978-0-387-84865-5_3

Download citation

Publish with us

Policies and ethics

Search

Navigation