Lactose, glucose and galactose content in milk, fermented milk and lactose-free milk products. (October 2017)

• Record Type: Journal Article
• Authors: Ohlsson, Jonas A.; Johansson, Monika; Hansson, Henrik; Abrahamson, Agnes; Byberg, Liisa; Smedman, Annika; Lindmark-Månsson, Helena; Lundh, Åse
• Is Part Of: International dairy journal. Volume 73(2017)
• Page Start: 151
• Page End: 154
• Publication Date: 2017-10
• Subjects: Dairying -- Periodicals; Industrie laitière -- Périodiques; Electronic journals; 338.1762142
• DOI: 10.1016/j.idairyj.2017.06.004
• Languages: English
• ISSNs: 0958-6946

Abstract

Abstract: Lactose, glucose and galactose contents in milk and fermented milk products and their lactose-free alternatives, were determined. Storage of products up to the best-before dates had no effect on carbohydrate composition. Total galactose content in yoghurt, i.e., free galactose plus the galactose moiety of lactose, was 2.3–2.4 g 100 g −1 (94–95% of that in milk), whereas that in Swedish soured milk and kefir was 1.9–2.0 g 100 g −1 (75–79% of that in milk). Lactose levels in lactose-free milk and fermented milk products were below or close to detection limits for all products. Only small differences in total galactose content existed for the lactose-free alternatives of milk, yoghurt and filmjölk, all with average total galactose contents of 1.3–1.4 g 100 g −1 (55–60% of that in milk). In contrast, lactose-free kefir had the same galactose content as milk, 2.4 g 100 g −1 .