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 intensity of the thermal treatment applied to the milk. An enzymatic method was used to know the galactose content. This work is a kinetic study of its formation during heating and found that the process of formation followed a kinetic of zero order. The formation shows two clearly delimited phases, attributable to the two different methods of formation.

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