Dairy Chemistry And Biochemistry

LACTOSE 41

Table 2.5 Some typical physical and chemical data for various grades of lactose" (from
Nickerson, 1974)

Analysis Fermentation Crude Edible USP

Lactose (YO) 98.0 98.4 99.0 99.85
Moisture, non-hydrate (YO) 0.35 0.3 0.5 0.1
Protein (YO) 1 .o 0.8 0.1 0.01
Ash (%) 0.45 0.40 0.2 0.03
Lipid (YO) 0.2 0.1 0.1 0.001
Acidity, as lactic acid (YO) 0.4 0.4 0.06 0.04
Specific rotation [%]i5 b b 52.4" 52.4"

"USP, US Pharmacopoeia grade.
bNot normally determined.

Table 2.6 Food applications of lactose

Humanized baby foods

Instantizingifree-flowing agent in foods

Confectionery products

Determineralized whey powder or lactose

Agglomeration due to lactose crystallization

Improves functionality of shortenings

Anticaking agent at high relative humidity

Certain types of icing

Maillard browning, if desired

Accentuates other flavours (chocolate)

Flavour adsorbant

Flavour volatiles

Flavour enhancement

Sauces, pickles, salad dressings, pie fillings

Table 2.7 Relative sweetness of sugars (approx. concentration, YO,

required to give equivalent sweetness) (from Nickerson, 1974)

Sucrose Glucose Fructose Lactose

0.5

1 .o

2.0

2.0

2.0

5.0

5.0

5.0

10.0

10.0

15.0

15.0

20.0

0.9

1.8

3.6

3.8

3.2

8.3

8.3

7.2

13.9

12.7

17.2

20.0

21.8

0.4

0.8

1.7

• 4.2
  4.6
  4.5
  8.6
  8.7
  12.8
  13.0
  16.7

1.9

3.5

6.5

6.5

6.0

15.7

14.9

13.1

25.9

20.7

27.8

34.6

33.3