Lactose, glucose and galactose content in milk, fermented milk and lactose-free milk products

Sammanfattning

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 filmjolk, 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). (C) 2017 Elsevier Ltd. All rights reserved.

Publicerad i

International Dairy Journal
2017, volym: 73, sidor: 151-154

SLU författare

• Ohlsson, Jonas

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

• Johansson, Monika

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

• Hansson, Henrik

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

• Abrahamson, Agnes

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

• Lundh, Åse

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

UKÄ forskningsämne

Livsmedelsvetenskap

Publikationens identifierare

• DOI: https://doi.org/10.1016/j.idairyj.2017.06.004

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/83792