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Research article2017Peer reviewed

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-Mansson, Helena; Lundh, Ase

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 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.

Published in

International Dairy Journal
2017, Volume: 73, pages: 151-154