Non-enzymatic degradation pathways of lactose and their significance in dairy products

Abstract

Milk products are especially sensitive to the effects of heat treatment encountered under conventional process and storage conditions because of an abundance of reactive functional groups: aldehyde group of lactose, ε-amino group of lysine and other reactive N-containing groups (e.g. indolyl group of tryptophan, imidazole group of histidine, guanidino group of arginine and the α-amino group of proteins and free amino acids). © 2009 Springer Science+Business Media, LLC.