Lactose-free UHT milk drinks with functional polyphenols – University of Copenhagen

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Department of Food Science > Research projects > Ingredient and Dairy Technology > 95.Lactose-free

03 September 2015

Lactose-free UHT milk drinks with functional polyphenols

Around 70% of the world’s population is unable to digest lactose, and in some African and Asian countries this percentage is even as high as 90%.

The demand for dairy products is rapidly increasing in China, and Chinese consumers are willing to pay a high price for Danish dairy products as they are considered to be safe and of high quality.

New solutions are thus urgently needed to improve the sensory and nutritional quality of lactose-free ultra-high-temperature (UHT) milk in order to meet consumer demands in China.

Polyphenols may preserve quality parameters of lactose-free UHT milk

Limitations on the shelf life of UHT milk are brought about by three different reaction pathways: Maillard reactions; the oxidation of lipids, proteins and amino acids; and proteolysis.

Polyphenols may minimize the oxidation of lipids, proteins and amino acids in lactose-free UHT milk.

It is hypothesized that the correct choice of polyphenol source and concentration could minimize the oxidation of lipids, proteins and amino acids in lactose-free UHT milk. 

A correct choice of plant source and concentration is critical to preserve the nutritional quality of lactose-free UHT milk.

Original title: Second generation lactose-free ultra-high-temperature processed milk drinks with functional polyphenols for export markets

Start date: August 2014

End date: December 2016

Grant donors:

Innovation Fund Denmark / Arla Foods amba

FOOD grant: DKK 2,909,380

Total budget: 5,847,000