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
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