Research Progress on Maillard Browning Inhibition in Conventional Milk and Its Application Feasibility to Lactose-Hydrolyzed Milk

doi:10.7506/spkx1002-6630-20250902-008

FOOD SCIENCE ›› 2026, Vol. 47 ›› Issue (7): 394-405.doi: 10.7506/spkx1002-6630-20250902-008

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Research Progress on Maillard Browning Inhibition in Conventional Milk and Its Application Feasibility to Lactose-Hydrolyzed Milk

GAO Yun, WANG Shumin, LI Hongliang, QIAN Wentao, WANG Pengjie, WANG Xiaobing, LIU Yang, WANG Menghui

(1. Department of Nutrition and Health, China Agricultural University, Beijing 100193, China; 2. College of Food and Bio-engineering, Beijing Vocational College of Agriculture, Beijing 102442, China; 3. Inner Mongolia Mengniu Dairy (Group) Co. Ltd., Hohhot 011500, China; 4. Mengniu Dairy (Beijing) Co. Ltd., Beijing 101100, China; 5. Mengniu High-tech Dairy products (Beijing) Co. Ltd., Beijing 101100, China)

Online:2026-04-15 Published:2026-05-08

Abstract

Abstract: The browning phenomenon of dairy products during storage is mainly attributed to the Maillard reaction. Compared with conventional dairy products, lactose-hydrolyzed milk is more prone to browning due to the catalytic decomposition of lactose into reducing monosaccharides (glucose and galactose) by β-galactosidase. The quality deterioration caused by the Maillard reaction not only reduces the sensory acceptance of the product, but long-term intake of its advanced glycation end products may also pose potential risks to human health. This paper systematically reviews the process, harmful products, and specific manifestations of the Maillard reaction in conventional milk and lactose-hydrolyzed milk, focusing on the principle, advantages and disadvantages of the current methods for inhibiting this reaction, as well as the feasibility of their application in lactose-hydrolyzed milk. In addition, future research directions in this field are discussed. This review aims to provide a theoretical basis and technical reference for browning control in dairy products.

Key words: Maillard reaction; lactose-hydrolyzed milk; non-enzymatic browning; browning inhibition; advanced glycation end products

CLC Number:

TS252.4

GAO Yun, WANG Shumin, LI Hongliang, QIAN Wentao, WANG Pengjie, WANG Xiaobing, LIU Yang, WANG Menghui. Research Progress on Maillard Browning Inhibition in Conventional Milk and Its Application Feasibility to Lactose-Hydrolyzed Milk[J]. FOOD SCIENCE, 2026, 47(7): 394-405.

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Research Progress on Maillard Browning Inhibition in Conventional Milk and Its Application Feasibility to Lactose-Hydrolyzed Milk

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