Monosaccharides and <i>myo</i>-Inositol in Commercial Milks

Abstract

Monosaccharides (galactose, glucose, tagatose, 3-deoxypentulose, N- acetylglucosamine, and N- acetylgalactosamine) and myo -inositol were determined by gas chromatography in different types of market milk (pasteurized, dried, UHT, and in-container sterilized). Glucose, myo -inositol, and N -acetylhexosamine concentrations were similar to those previously found in raw milk and showed no variations due to sample type. Sterilized milk samples were characterized by the presence of tagatose and 3-deoxypentulose and, thus, could be clearly distinguished from UHT samples. The galactose level, which was found to be higher in the samples submitted to stronger thermal treatment, seems to be also a useful indicator for milk classification. Keywords: Monosaccharides; milk classification