Protein and glucose reduction by Maillard reaction in milk with hydrolyzed lactose

The effect of temperature in protein denaturation and Maillard reaction in whole and skim milk with hydrolyzed lactose was evaluated. Hydrolyzed milk was thermally treated at 100, 110, 120 and 130 degrees C over a period of 1 hour and glucose concentration, browning degree and protein denaturation were measured. The browning degree in whole milk varied from 14.42 (100 degrees C) to 42.63 (130 degrees C) and 20.21 (100 degrees C) to 38.03 (130 degrees C) in skim milk. Glucose concentration in whole milk (47% - w/v) and skim milk (41% - w/v) after heat treatment (130 degrees C) showed a significant reduction in relation to the control (25 degrees C). The temperature effect in protein denaturation in whole and skim milk in relation to the control (25 degrees C) was 100%. Thermally treated milk with hydrolyzed lactose promoted protein denaturation with increasing browning characteristic of the Maillard reaction, thus affecting the nutritional quality.