Modifications and interactions of lactose with mineral components of milk during heating processes

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The isomerization and degradation of lactose during the heating of 5% lactose solutions in different buffer systems were studied. The extent of formation of the isomeric disaccharides, lactulose and epilactose, and of galactose increased as the pH of the solution was increased. Precipitation of calcium phosphate during heating resulted in a decrease in isomerization and degradation of lactose. Formation of lactulose during the heating of lactose, as a 5% solution in synthetic milk ultrafiltrate, was lower than that found in milk submitted to similar heat treatments.