Abstract
Summary The mutarotation of lactose is accelerated by molecules, and by ions other than those of hydrogen and hydroxyl. This phenomenon is attributed to general acid and base catalysis. The catalytic influence of the anions of weak acids is much greater than that of the cations of weak bases. The catalytic effect of the lactate ion is relatively small at concentrations below one-tenth normal, but it increases very rapidly as the concentration becomes greater. The catalytic effects of other salts found in dairy products have not yet been determined, but it seems probable that their influence would not be important, except possibly in such concentrated products as milk powder and ice cream. An empirical equation, based upon the data of Troy and Sharp, has been derived for estimating the velocity of mutarotation of lactose solutions at 25° C., and at various values of pH.
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