HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by San Jose, C. Articles by Dahlqvist, A. Search for Related Content PubMed Articles by San Jose, C. Articles by Dahlqvist, A.

Water Sorption in Lactose Hydrolyzed Dry Milk

Applied Nutrition, Department of Food Science, Chemical Center, University of Lund, Lund, Sweden

ABSTRACT

Water sorption isotherms for dried lactose hydrolyzed milk have been determined at 25 C. Compared with normal dried milk, lactose hydrolyzed milk adsorbed less water at water activities below .2 and up to twice as much water at water activities above .6. The low water uptake at low water activities implies lack of additivity in the water sorption behavior of the combined hydrolyzed milk components, which is in contrast with what has been demonstrated for normal nonfat dried milk. Identical adsorption isotherms were obtained with freeze-dried and spray-dried lactose hydrolyzed milk. Five percent fat in the dried milk hindered water uptake at intermediate but not at high water activities. The desorption curves, on the other hand, were not affected by the fat content but shifted depending on the drying method. Water sorption data are important for defining optimal storage conditions for lactose hydrolyzed milk to avoid nonenzymatic browning with deterioration of the nutritional value. This occurs much more readily in lactose hydrolyzed than in normal milk.