Kinetics of the formation of galactose in milk during thermal processes

Abstract

During the heating of milk a series of changes occur in its elements. It is proposed to use the galactose as an index for measuring tbe inteusity of the thermal treatment applied to the milk. An enzymatic method was used to know the galactose content. This wort. is a kinetic study of its formation during heating and found tbat the process of formation followed a kinetic of zero order. The formation shows two cIearly delimited phases, attributable to the two different methods of formation.