Advanced

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

Ohlsson, Jonas A.; Johansson, Monika; Hansson, Henrik; Abrahamson, Agnes; Byberg, Liisa; Smedman, Annika; Lindmark-Månsson, Helena LU and Lundh, Åse (2017) In International Dairy Journal 73. p.151-154
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... (More)

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.

(Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
International Dairy Journal
volume
73
pages
4 pages
publisher
Elsevier
external identifiers
  • scopus:85021694556
  • wos:000407832400020
ISSN
0958-6946
DOI
10.1016/j.idairyj.2017.06.004
language
English
LU publication?
yes
id
bd41df46-b99a-41f8-8c5e-d2395ad18600
date added to LUP
2017-07-18 13:26:17
date last changed
2017-09-18 11:38:31
@article{bd41df46-b99a-41f8-8c5e-d2395ad18600,
  abstract     = {<p>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<sup>−1</sup> (94–95% of that in milk), whereas that in Swedish soured milk and kefir was 1.9–2.0 g 100 g<sup>−1</sup> (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<sup>−1</sup> (55–60% of that in milk). In contrast, lactose-free kefir had the same galactose content as milk, 2.4 g 100 g<sup>−1</sup>.</p>},
  author       = {Ohlsson, Jonas A. and Johansson, Monika and Hansson, Henrik and Abrahamson, Agnes and Byberg, Liisa and Smedman, Annika and Lindmark-Månsson, Helena and Lundh, Åse},
  issn         = {0958-6946},
  language     = {eng},
  month        = {10},
  pages        = {151--154},
  publisher    = {Elsevier},
  series       = {International Dairy Journal},
  title        = {Lactose, glucose and galactose content in milk, fermented milk and lactose-free milk products},
  url          = {http://dx.doi.org/10.1016/j.idairyj.2017.06.004},
  volume       = {73},
  year         = {2017},
}