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Journal of Dairy Science Vol. 41 No. 8 1017-1023
© 1958 by American Dairy Science Association ®
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Origin of the Carbon Dioxide Produced in the Browning Reaction of Evaporated Milk1

R. C. Dutra, N. P. Tarassuk and Max Kleiber

Department of Dairy Industry and Department of Animal Husbandry, University of California, Davis

ABSTRACT

To determine the relative importance of lactose caramelization in the browning of evaporated milk, uniformly labeled lactose was added to milk samples before sterilization. The CO2 produced in the browning reaction was recovered as BaCO3 and its specific activity was determined. It was found that about 4% of the total CO2 produced by sterilization of milk at 242° F. for 15 min. can be traced to caramelization of lactose.

FOOTNOTES

1 This study was supported in part by funds from the California Dairy Industry Advisory Board and partly by a research grant from the U. S. Atomic Energy Commission.






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Copyright © 1958 by the American Dairy Science Association ®.