Changes in free monosaccharides during storage of dried milk.

Abstract

Changes in the monosaccharide fraction of dried skim milk stored under different conditions of temperature and humidity have been studied. The monosaccharide fraction of freshly spray-dried milk contained only galactose and glucose. Both monosaccharides increased during storage, and the formation of tagatose and 3-deoxypentulose was also detected. These changes suggest that lactose transformations during storage take place via condensation with proteins (Maillard reaction), isomerization (Lobry de Bruyn-Alberda van Ekenstein reaction), and hydrolysis