Lactose, glucose and galactose content in milk, fermented milk and lactose-free milk products
(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.
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- author
- Ohlsson, Jonas A. ; Johansson, Monika ; Hansson, Henrik ; Abrahamson, Agnes ; Byberg, Liisa ; Smedman, Annika ; Lindmark-Månsson, Helena LU and Lundh, Åse
- organization
- publishing date
- 2017-10-01
- 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
- 2024-06-10 22:56:47
@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}},
doi = {{10.1016/j.idairyj.2017.06.004}},
volume = {{73}},
year = {{2017}},
}