Short communication: Presence of galactose and glucose promotes browning of sweet whey powder

• Published in: Journal of dairy science Vol. 93; no. 6; pp. 2354 - 2357
• Main Authors: Dattatreya, A., Lee, W., Rankin, S.A.
• Format: Journal Article
• Language: English
• Published: New York, NY Elsevier Inc 01.06.2010; Elsevier; American Dairy Science Association
• Subjects: Animal productions; Animals; Biological and medical sciences; Cattle; Color; Dairy Products - analysis; enzymatic browning; Food Handling; Food industries; Food Preservation; food storage; Fundamental and applied biological sciences. Psychology; galactose; Galactose - analysis; Galactose - metabolism; glucose; Glucose - analysis; Glucose - metabolism; Hydrogen-Ion Concentration; Lactose - analysis; Lactose - metabolism; Maillard browning; Maillard reaction; Milk - chemistry; Milk - metabolism; milk analysis; Milk and cheese industries. Ice creams; milk composition; milk quality; model food systems; residual sugar; storage quality; sweet whey powder; Terrestrial animal productions; Vertebrates; whey powder; Maillard browning; sweet whey powder; residual sugar; Browning; Dairy industry; Dairy product; Carbohydrate; Glucose; Galactose; Whey; Powder; Sugar
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.2009-2936

This research examined the role of sugar type on the browning of sweet whey powder during accelerated storage. Two model systems, a lactose-lysine system and a sweet whey powder system, were selected. Within each model system experiment were samples containing equimolar concentrations of lactose, galactose, and glucose, and model systems were studied at 3 pH values: 6.5, 6.0, and 5.5. Samples were analyzed for changes in color after accelerated browning at 80°C for 24h. The results showed that the samples containing galactose and glucose browned to a greater degree than those containing lactose. Browning in the control and lactose-enriched samples was more susceptible to changes in pH. This study indicates that the processing conditions of liquid whey in which the lactose monomers glucose and galactose accumulate may predispose SWP to brown more readily.