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

Journal of Dairy Science

Volumn 93, Issue 6, 2010, Pages 2354-2357

  Dattatreya, A ^a   Lee, W ^b   Rankin, S A ^c  

^a Mead Johnson Nutritionals   (United States)

^b Gyeongsang National University   (South Korea)

^c UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Maillard browning; Residual sugar; Sweet whey powder

Indexed keywords

GALACTOSE; GLUCOSE; LACTOSE;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COLOR; DAIRY PRODUCT; FOOD HANDLING; FOOD PRESERVATION; METABOLISM; MILK; PH;

ANIMALS; CATTLE; COLOR; DAIRY PRODUCTS; FOOD HANDLING; FOOD PRESERVATION; GALACTOSE; GLUCOSE; HYDROGEN-ION CONCENTRATION; LACTOSE; MILK;

EID: 77953001192     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-2936     Document Type: Article

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