KINETICS OF THE FORMATION OF GALACTOSE IN MILK DURING THERMAL-PROCESSES

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 the inte nsity of the thermal treatment applied to the milk. An enzymatic metho d was used to know the galactose content. This work is a kinetic study of its formation during heating and found that the process of formati on followed a kinetic of zero order. The formation shows two clearly d elimited phases, attributable to the two different methods of formatio n.