Significance of lactose in dairy products

Abstract

Lactose is the principal solid constituent in bovine milk, representing ∼35% of the totals solids in normal milk, and is the principal constituent in many dairy products, ranging from about 40% in whole milk powder to ∼70% in whey powder. Therefore, the properties of several dairy products, especially concentrated and dehydrated products, are dominated by certain properties of lactose, especially its solubility, crystallization behaviour, mutarotation properties and its propensity to Maillard browning. © 2009 Springer Science+Business Media, LLC.