Compléter Milk carbohydrateVersion en ligne Description of milk carbohydrate par Rita Bandirali 1 lactose drying undesirable intestine broken Maillard bonded whey browning decreases intolerance UHT disaccharide Milk contains approximately 4 . 9% carbohydrate that is mostly with trace amounts of other sugars . Lactose is a made up of glucose and galactose together . Before it can be used by the body , this bond must be by the enzyme lactase in the small . People that have decreased activity of lactase in the small intestine may have problems digesting lactose and this is referred to as lactose or malabsorption . Lactose is dissolved in the serum ( ) phase of fluid milk . The normal pasteurization conditions used for fluid milk have no significant effect on lactose . The higher temperatures used for ultra high temperature ( ) pasteurization of extended shelf life products and spray can cause and isomerization reactions , which may affect product quality and nutritional properties . The browning reaction , called the reaction , occurs between the lactose and protein in milk and produces flavors and color , and the available content of the amino acid lysine in milk protein .
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