Hello "Grandma"!

In my article I want to pay attention to lactose (milk sugar) - one of the components of milk and dairy products.

This disaccharide consists of galactose and glucose molecules. Its concentration in milk is different, for example, in 100 ml of cow's milk there is 4.5-5 g. Many people who consume products with lactose feel the negative effects of lactose. They are disturbed by dizziness, loss of strength, bloating, diarrhea (diarrhea), lack of appetite, vomiting, nausea, etc. This all indicates lactose intolerance, when the gastrointestinal tract is not able to fully break down the food taken.

The body's response to lactose is determined by performing a hydrogen breath test, since it is not possible to diagnose lactose intolerance using blood and stool tests.

Use of lactose

In the food industry, lactose is used in the production of many food products, not just dairy products. It is used to increase the viscous properties of the product and the comfort of its use, and since lactose is 30-35% inferior to sucrose in sweetness, it is added in large volumes. When baked, it takes on a brownish tint, so lactose is an invariable ingredient in french fries, croquettes, confectionery and bakery products. In this case, the latter do not need to be fermented with yeast. Milk sugar saturates products with proteins well, and lactose is also widely used in the manufacture of pharmaceuticals, is one of the main components of flavors, flavor enhancers, sweeteners, etc., and therefore the rejection of milk does not solve the problem of lactose intolerance, since the range of products and drugs in which it is present is very large. In addition to dairy products, lactose is present in packaged sausages, bagged soups, ready-made sauces, chocolate and cocoa powder.

Products that do not contain lactose

Lactose-free fruits, vegetables and their juices, honey, jam, vegetable oil, tea, coffee, rice, vermicelli, grains, legumes, raw meat and fish, eggs, nuts and potatoes.

Milk sugar intolerance (hypolactasia) is a relatively new disease. They started talking about it only in the second half of the twentieth century, so many gastroenterologists are not competent enough to assess this disease. In women, the reaction of lactose intolerance is more pronounced and manifests itself more often than in men. To prevent this, you need to follow a diet, trying to ensure that the lactose content in the daily diet is no more than 2 g.

Symptoms of lactose intolerance

The symptoms of lactose intolerance vary from person to person. It can be expressed in the manifestation of one or more signs of deterioration in health. The main factors in the manifestation of the disease are the state of the microflora of the gastrointestinal tract, genetic predisposition to lactose, the general condition of a person during the period of eating (malaise, severe overwork, stress, etc.), as well as the amount of lactose consumed with food.

The main symptom of lactose intolerance is. Watery, frothy diarrhea can occur both 20-25 minutes after eating, and several hours later, up to a day. The use of pharmaceutical preparations to eliminate diarrhea is ineffective in case of intolerance to milk sugar, and in this case it is possible to cope with diarrhea only by taking a solution of manganese or Epsom salts (magnesium sulphate).

The main reason for the indigestibility of milk sugar is the lack of the lactase enzyme in the gastrointestinal tract, which is based in the epithelial cells of the small intestine. If the level of lactase in the body is not normal, the disease will be present all the time. As a result, due to constant diarrhea, the protective layer of the intestinal mucosa decreases, an acidic environment is created in the intestinal lumen, which leads to increased intestinal permeability, and individual components of food begin to pass through the intestine, negatively. Further, unsplit milk sugar from the small intestine enters the large intestine, where it begins to be broken down by intestinal bacteria, stimulating the binding of water in the intestine, and this leads to an increase in intestinal volume, flatulence and other unpleasant phenomena.

There are 3 forms of lactose intolerance - primary, secondary and congenital lactose deficiency.

With primary deficiency, lactose activity in the small intestine decreases with age, but scientists cannot yet determine the full picture of this process. The peak of activity occurs at the time of birth and the first months of a person's life. After 5 years, activity begins to drop sharply, in an adult it is no more than 15% of the maximum and, as a result, intolerance to milk sugar increases. This form of lactose deficiency is inherent in the main part of the world's population and is not considered a disease.

Secondary lactose deficiency, as a rule, is preceded by some kind of severe operation on the stomach and intestines, the use of chemicals, antibiotics, frequent x-ray exposures and alcohol abuse. This form does not always provoke lifelong intolerance to milk sugar, the condition may improve after the underlying disease is cured.
Congenital lactose deficiency is genetically determined and can be inherited. People with this form suffer from milk sugar intolerance from the first days of life, therefore, when feeding a newborn, special lactose-free formulas must be used so as not to cause more serious health problems in the child. Fortunately, this form of the disease is still very rare - no more than 100 cases have been registered on the planet, but you need to know about it.

From intolerance to milk sugar, studies show, residents of South America, South Africa and southeast Asia are most affected. In these regions of the planet, up to 90% of the total population is affected, but in Thailand, Japan and China, lactose intolerance reaches 100%. In Ukraine, 20-40% of the country's inhabitants are affected by the disease, and the inhabitants of Sweden, England and Denmark suffer the least from milk sugar intolerance.

You can avoid the progression of the disease with age if you consume a lot of milk and dairy products from childhood. Proper nutrition with intolerance to milk sugar is one of the factors in relieving the disease. And yet, the use of pure lactose-free food is not always justified, since the complete rejection of dairy products in many cases leads to various serious diseases. Dairy products contain many minerals, easily digestible vitamins, and their deficiency by the body has a negative effect on health. And to prevent this from happening, people with a diagnosis of "milk sugar intolerance" products with lactose should be consumed in combination with other products. For example, milk should be drunk, seizing every sip of bread. In no case, with lactose intolerance, you can not eat very cold and very hot food, as this aggravates the course of the disease. All food consumed should be at room temperature.

According to the list of components used for the manufacture of products, it is impossible to determine the exact presence of milk sugar in them, since usually only those ingredients are indicated that were added to the product at the last stage of its manufacture, for example, mustard, but the substances that make up the mustard itself , No. The first in the list indicate those ingredients that are contained in the product in the largest doses, and the last in the list are those that have the smallest proportion. Lactose does not have its own E-number, but you can still find out about its presence in the product if there are sweeteners on the list, since they contain glucose, lactose, dextrose and maltose. The milk protein and lactic acid listed on the label do not contain lactose. It is also not present in modified starch and thickeners, and milk sugar is added in a small amount to the spice.

Persons suffering from milk sugar intolerance should minimize the consumption of any processed foods, and from dairy products that contain lactose, use only home-made yoghurts, as they are well absorbed by the body and contribute to longevity. Due to the viscous consistency, yogurt moves slowly through the small intestine, as a result of which milk sugar is broken down and enters the large intestine in a small dose, reducing the symptoms of lactose intolerance.
Pasteurized dairy products should not be consumed, as heat treatment destroys their positive microbiological effect. The assimilation of cheese by the body depends on the type of cheese and the period of its ripening. The longer the cheese ripens, the lower the lactose content in it, so you should give preference to hard and semi-hard cheeses, during their ripening milk sugar is almost completely split into galactose, glucose, and then converted into lactic acid.

Cottage cheese with intolerance to milk sugar is absorbed well, but only if fruit juice is used in the process of its production.

There is little lactose in butter, and the higher its fat content, the less milk sugar it contains.

But soy milk is an excellent substitute for regular milk, as it does not contain sugar and cholesterol. Its regular use will help improve the condition with intolerance to milk sugar, so feel free to drink and do not get sick.

I wish you all good health against the background of good digestion of milk sugar!

Sincerely, B.A.Lebedenko

Sweets are loved by all ages. And no matter what they tell us about the dangers of sugar, for tea we always buy sweets, cookies, marshmallows or other confectionery for ourselves and our loved ones. But it is better to cook sweets yourself. In this case, you will be insured against getting artificial additives, synthetic flavors and dyes with food. One of the simple homemade recipes is boiled sugar with milk.

Boiled sugar is a great addition to freshly brewed tea. We will cook it with milk. It tastes like sherbet and creamy cow candies. True, the consistency of homemade delicacy is firmer. The recipe for making boiled sugar is quite simple, and you don’t need a lot of ingredients: milk, sugar and a little butter. Additives in the form of peanuts, walnuts, seeds, raisins, pieces of dried apricots, cherries, strawberries from homemade jam help to diversify the taste of homemade sherbet and make it more interesting.

Would need

• 100 ml milk (fat country or farm milk is preferred)
• 400 ml sugar
• 40 g butter
• strawberry jam berries

Cooking

1. Pour milk into a thick-walled bowl. When it boils, pour in 350 ml of sugar (the remaining 50 ml will go later for coloring). Cook with constant stirring for about an hour. Cooking time depends on several factors: the strength of the flame, the diameter of the dishes. Gradually, the mass acquires a golden hue.

2. Approximately 30 minutes after the milk and sugar are heated, a color is prepared that gives the delicacy a beautiful caramel color. Kohler, in fact, burnt sugar, which is poured into the bottom of a hot cast-iron pan and, stirring constantly, is heated until it melts and darkens. The more sugar that is used for this, the darker the homemade sherbet will turn out.

3. Add color to the boiled milk-sugar mixture. Mix.

4. Put a piece of butter in boiled sugar, which will make the mass more plastic and less hard.

5. Prepare a container for sugar solidification. Lubricate its bottom with butter.

6. If desired, add nuts, raisins, etc. to the finished mass. In our case, lay the strawberries evenly on the bottom of the dish for solidification.

7. Pour boiled sugar into the prepared container. Smooth its surface with a spoon and apply risks if you want to get more even pieces of crushed sugar in the future, since hardened sugar is not cut, but pricked with a knife. Give the dish time to cool.

Turn the dish with boiled sugar upside down, take out its frozen contents. Divide into serving pieces. On the eve of the New Year, boiled sugar, showing a little creativity, can be turned into a gift or decoration for the Christmas tree. There is a bright candy in the photo: a piece of homemade sherbet is wrapped in cling film, wrapped in gift paper and cellophane.

Another interesting recipe:

Milk sugar is a delicious delicacy familiar from childhood, for the preparation of which you need a minimum amount of food and very little time. Grandma's recipe for this wonderful dessert is very simple, and the taste of a sweet treat is almost as good as store-bought confectionery.

Milk sugar is not only a wonderful independent dessert, but also a wonderful decoration for baking. The recipe for this unusual delicacy was especially popular in the 70s and 80s of the last century. Modern youth, spoiled by an abundance of all kinds of newfangled desserts, can hardly remember the amazing taste of this sweet treat.

Meanwhile, milk sugar is a very simple, quick, and most importantly, no less tasty delicacy than store-bought sweets. To cook a delicious treat at home, you just need to prepare the necessary ingredients that can be found in every home today, as well as set aside some free time. Delicious quick treat, prepared at home, is sure to please the family. Below are three recipes for this unique dessert.

The recipe for a delicious treat from childhood involves the use of the simplest products.

Ingredients:

• sugar - 3 cups;
• milk - 1 glass;
• butter - 1 tablespoon;
• raisins, nuts.

Cooking method:

The indicated proportions are not binding. If desired, the recipe can be changed at your discretion or supplemented with suitable ingredients. The main proportion that must be observed is the ratio of milk and sugar 1:3.

1. Cooking milk sugar begins with the fact that all of the above ingredients are placed in a saucepan or pan with a non-stick coating, which is then put on fire. Bring the contents of the dishes to a boil, then reduce the heat and continue to cook until tender. To prevent the sugar from burning, stir the mixture continuously.
2. To determine whether the sugar is ready or not, dip a spoon into the mixture, then drop a drop of the resulting mass from it onto the surface of the table or clean plate. If the shape of the drop remains unchanged, then the base for the dessert is ready. If the drop spreads over the surface, the mixture must be kept on fire for some more time.
3. Further, the recipe involves preparing a form for dessert. It should be prudently lubricated with oil so that the delicacy does not stick. Silicone molds are ideal for this purpose. It will be much easier to get sweet candies out of them.
4. Pour the resulting substance into the prepared forms and leave the delicacy to harden. All manipulations must be done quickly, since sugar freezes almost instantly.

If you decide to dilute the recipe with nuts or raisins, add them during the boil. This should be done at the very end so that the ingredients do not get digested and softened.

Recipe for sweets

Milk sugar for sweets needs to be cooked in a slightly different way. The recipe assumes that the result will be a viscous mass that will spread well over the surface.

Ingredients:

• sugar - 2.5 cups;
• fat cream - 300 ml;
• one tablespoon of honey;
• butter - 50 g.

Cooking method:

1. To cook the base for fudge at home, first pour the cream into a saucepan, then add sugar to it and mix everything well.
2. Put the pot on the fire and mix the ingredients again.
3. Then reduce the heat and bring the mass to a boil.
4. Add honey to the milk-sugar mixture, continue to cook for another 20 minutes.
5. After that, pour the resulting mixture into a separate bowl, previously greased with butter. The recipe suggests leaving the mass for a while so that it can cool properly.
6. Cut the treat into small sticks.

If you want to use the treat to decorate a cake, place the whole sheet on top of the pastry and heat the edges a little so that they tightly cover the dessert. There are many other uses for homemade sweet fudge.

Thick Milk Sugar Recipe

Below is another interesting recipe for making a delicious homemade dessert.

Ingredients:

• milk - 100 ml;
• granulated sugar - 200 g.

Cooking method:

To prepare dense milk sugar at home, you need to pour 200 g of sugar into a deep frying pan and pour 100 ml of milk. Cook the mass over medium heat, while constantly stirring with a wooden spoon. The mixture will foam and bubble, but it must be stirred continuously.

When the base for the treat acquires a pale brown hue, decreases slightly in volume, and is also covered with a thin film, the pan can be removed from the heat. Then pour the milk mixture into a deep container, cool it a little, and then break it into small pieces.

As with the previous cooking methods, you can use silicone molds. To do this, immediately after preparing the liquid base for the dessert, it must be poured into oiled molds and left to cool completely. Everything must be done very quickly.

The recipe for an amazing dessert, which has returned to our tables today straight from the Soviet past, is very simple and unpretentious. Milk sugar is a great alternative to complex, tricky confectionery that is not always possible to cook at home. This is the perfect sweet treat for when guests are about to arrive at the door, and there is nothing in the refrigerator other than the standard set of products.

Ready dessert is served with hot aromatic tea or coffee. However, children and many adults like to nibble on "grandma's" sugar just like that. Enjoy your meal! Try our other recipes as well.

Milk sugar recipe video

Recipes for the preparation of boiled milk sugar in water, sour cream, milk, cream.

From the 70s - 80s of the twentieth century, many delicious dishes have migrated to our time, for the preparation of which you do not need to buy special ingredients or purchase modern kitchen appliances. Everything you need is in the kitchen of any hostess.

• And it is absolutely not necessary to take courses in culinary skills to please your household with a delicious delicacy. You can also surprise with an unusual taste those who have long been spoiled by the abundance of all kinds of desserts prepared according to the newfangled recipe.

What is milk boiled sugar?

Milk boiled sugar Korda was one of the most beloved Soviet desserts. A delicacy is prepared from a minimum amount of products. You can cook a treat according to your grandmother's recipe even with a catastrophic lack of free time. And the taste of the finished sweet product is not inferior to purchased delicacies from confectionery factories.

• Milk sugar is more commonly seen as an independent dessert. However, delicious sweetness can decorate pastries or complete the decoration of a birthday cake.
• The basis for the preparation of boiled milk sugar, as the name of the product implies, is three ingredients: sugar, milk and butter. The rest is the result of experiments and taste preferences of households.

What is milk boiled sugar

How to cook milk sugar in milk: a recipe, as in childhood

Dessert Ingredients:

• 200 ml milk
• 3.5 cups sugar
• 140 or 200 grams of peanuts (you can take half a glass of different nuts)
• butter - about 80 grams

Cooking process:

• It will take no more than 10 minutes to prepare the products for the preparation of this delicacy. But for the dessert itself, you need to allocate an hour of free time.
• Believe me, the result is worth it and you will not regret that you had to stand at the stove instead of watching your favorite show or another melodrama. Let's start the mystery of making a dessert from the distant 70s.
• Prepare a container in which we will cook dessert. It can be a saucepan or a round stainless steel ladle. We measure three cups of granulated sugar and pour into a container. We will need the remaining 0.5 cups of sugar for further preparation.
• Pour sugar into a container with a glass of milk and send it to the stove. We turn on a small fire. We heat the liquid, stirring all the time.

Pour sugar into a container with a glass of milk and send it to the stove

• While milk and sugar are heated on the stove, fry the entire portion of peanuts. Pour the nuts into the pan. Stir or shake constantly. Peanuts should turn golden. After frying, the peanut films should peel off easily. The process will take about 30 minutes. This time will just be enough for the milk sugar to boil down to the desired density.

We check if the sherbet is ready, in the old grandmother's way: we collect a little syrup in a spoon and drip onto a plate

• Let's give the milk sugar a rich brown color. To do this, we need those same 0.5 cups of sugar left aside. Take a small frying pan and pour sugar on the surface. Melt and fry a little white sand.
• Now we send the contents of a small frying pan into a container with milk and sugar syrup. Mix the ingredients thoroughly.

Pouring sugar into a mold

• If you want to achieve a darker color of the finished treat, hold the sugar in the pan further until it is overcooked, but not black.
• Keep on low heat for another 20 minutes. We check if the sherbet is ready, in the old grandmother's way: we collect a little syrup in a spoon and drip onto a plate. A spreading drop indicates that the dessert needs to be cooked a little longer. As a rule, sherbet "ripens" on the stove for about an hour. A few minutes before the container with the syrup is removed from the heat, add the butter and mix.
• On this, the preparation of the sweet yummy is not over yet: we are preparing a form in which the sherbet will solidify. Any dishes will do: a plate, a shallow bowl. The main thing is that it is convenient for you to then remove the sherbet. You can take a baking dish, lay inside. Grease parchment with butter.
• We take out the roasted peanuts (you didn’t forget about it, did you?) And pour it into the bottom of the mold. Pour milk and sugar mixture on top. We take out to a cool place (or leave after cooling in the refrigerator). The syrup should be completely frozen.
• When the whole family is assembled, we serve a treat for tea, after cutting or splitting into small pieces.

When the whole family is assembled, we serve a treat for tea

Video: Homemade milk sugar

If you decide to cook a dessert that is somewhat reminiscent of the taste of the Korovka candy, then carefully read the following recipe. Perhaps this delicious delicacy with a delicate milky taste is exactly what you need.

For cooking, we need products:

• half a glass of milk
• 1 cup and 4 heaping spoons of sugar

How to make soft milk sugar:

• The preparation of milk sugar, regardless of the recipe chosen, begins the same way: the entire portion of milk is poured into the container, one and a half glasses of granulated sugar are poured.
• We put a container with milk and sugar on a slow fire. Don't forget to stir the syrup.
  Stir the resulting foam thoroughly. Nothing should burn in the pan! With a spoon with which we stir, we draw not only along the bottom, but also along the walls of the saucepan.
• When the foam becomes less (after 2 minutes), the syrup will thicken a little (if you pick it up with a spoon, it will stretch). Having changed the consistency, the sweet mass will also change color. So, the process of cooking sweets on fire is over.
• Now we prepare the molds, grease them from the inside with butter and fill them with the prepared sweet syrup. Before serving milk-flavored sugar for tea drinking, do not overdo it with “sampling”, otherwise your family will not get anything!
• Tip: For lovers of sweet sherbet with a porous structure, the following proportions of sugar and milk are recommended: liquid 100 ml, and granulated sugar 300 gr. The finished product will have a smooth front side, while the reverse side will have bulges.
• For lovers of dense sweet sherbet, the following proportion of the main ingredients is recommended: 100 ml of liquid per 200 grams of sugar. A dessert prepared according to this recipe will be smooth on all sides and uniform in section.

How to cook milk sugar in soft milk: a recipe

If you need to achieve a viscous consistency of milk sugar, which will irrigate on the surface, then prepare a sweet mass with the addition of cream. Such milk sugar can be used for fudge.

Products:

• 300 ml cream (you need to choose with a fat content of at least 33%)
• granulated sugar - 2.5 faceted glasses
• 1 spoon of honey
• 50 g butter

Cooking process:

• Let's start cooking the porridge. Pour the cream into a container in which we will cook the dessert. We will send sugar here. Mix the ingredients and turn on the stove. We put out a slow fire. Bring the liquid to a boil while stirring constantly.
• At this stage, add a spoonful of honey and cook for another 20 minutes.
• We prepare the molds, grease them with butter and pour the hot syrup. After waiting for the mass to cool slightly, cut into small pieces.

If you need to cover the cake with sweet sherbet, then you can leave it in a suitable mold until it cools completely. And if you need to fix figures from sweet milk sherbat on the surface of the cake, then do the following manipulations:

• cut out the figure with a mold, install it on the cake
• lightly heat the edges so that they settle and fit tightly on the baking surface

How to cook milk sugar with cream: a recipe

The addition of sour cream will give the boiled sugar dessert a unique taste and aroma, reminiscent of the most “delicious” moments of childhood. A delicacy based on sour cream has another name: milk fudge. If you want to improve your grandmother's technology for making sweets, add cocoa, nuts, and seeds to the recipe.

To prepare milk fudge, you will need the following components:

• 0.5 kg sugar
• a glass of sour cream
• 50 g butter
• 1 tablespoon cocoa (optional)

Cooking process:

• We will cook the delicacy in a refractory container with a non-stick coating. If you prefer to recreate in your kitchen the method of making dessert, proven by our grandmothers, then prepare an enameled saucepan or bowl.
• Pour the entire portion of sugar into a preheated container, add sour cream and, if you decide to make a dessert with nuts or seeds, then pour these ingredients as well.
• Stir the contents of the saucepan until the mass boils. Reduce the heat and leave the syrup on the stove for another half an hour.
• After 30 minutes, the sweet mass will acquire a beautiful caramel shade, and its density will be optimal for dessert. Constant stirring will prevent lumps from forming. It is not worth continuing to boil the sweet after 30 minutes: the syrup may curdle and become hard.
• Mix the contents of the saucepan, throw in the butter (the amount of butter indicated in the recipe). After the butter has melted, it will be possible to fill the molds greased with butter with caramel mass, take it out to a cool room. We take out the finished sweetness from the mold and cut into pieces.

How to cook boiled sugar on sour cream: recipe

How to cook sugar with butter: a recipe

Video: Boiled sugar: video recipe

Lean boiled sugar on water: recipe

If there is no milk in your refrigerator, but there is a desire to pamper the kids with a delicious dessert, then cook boiled sugar with milk. This delicacy is called "lean sugar". The only negative: without milk, the dessert will not have an additional caramel flavor.

We will need the following ingredients:

• 1 glass of water
• 3 cups sugar

Cooking process:

• Pour sugar into water heated on the stove (it is better to cook on a gas stove, then the sweetness will have a uniform consistency).
• To prepare treats, we take a refractory saucepan with a non-stick coating.
• Bring the contents of the container to a boil. We set the minimum fire and continue to boil for another half hour with constant stirring.
• We check the readiness of the dessert in the old grandmother's way: we drip the syrup on a plate and check whether the drop spreads. If not, then the delicacy is ready and it can be poured into oiled molds.

How to prepare fruit sugar?

Video: Milk sugar, grandmother's recipe

How to cook fudge from sugar and milk: a recipe

Video: Sugar fudge

How to make homemade sweets from sugar and milk: a recipe

Video: Sugar and milk sweets

I.GENERAL INFORMATION ABOUT MILK SUGAR.

1.1. NATURE AND SYNTHESIS OF LACTOSE.

Lactose (milk sugar) according to the modern nomenclature of carbohydrates belongs to the class of oligosaccharides, namely disaccharides (biose).

The first information about milk sugar as an integral part of milk is found in the work of the Italian scientist Fabrizio Bertolleti (1633). By evaporating milk whey, he obtained from it “the most important salt of milk”, which he wrote under the name “manna” - gruel - a figurative mass. The resulting substance was called milk sugar by Schell (1780), who established that milk sugar belongs to carbohydrates, and included it in this series under the name lactose. The chemical formula of lactose C 12 H 22 O 11, structural

N N

BUT - C C

H - C - OH H - C - OH

OOO

NO - S - N NO - S - N

N - C BUT - C - N

N - C N - C

CH 2 OH CH 2 OH

Lactose contains 12 bonded carbon atoms, 22 hydrogen atoms, 9 hydroxyl atoms, 1 ether and 1 carboxyl. Lactose can be synthesized chemically and biologically. The theoretical chemical synthesis of lactose can be carried out by the equality C 6 H 12 O 6 + C 6 H 12 O 6Û C 12 H 22 O 11 + H 2 O

glucose galactose lactose water

The mechanism of the biological formation of lactose in the body of a lactating animal has not yet been fully elucidated. If we assume that lactose is synthesized in the body, then the only source of its synthesis is blood glucose brought to the udder. Glucose spatial rearrangement (galactosegenesis) is converted into galactose. In addition to lactose, milk contains other carbohydrates and their derivatives. Of the monosaccharides (monose) of milk, glucose and galactose are important, which are structural elements of the lactose molecule and its hydrolysis.

1.2 CHEMICAL AND BIOCHEMICAL

PROPERTIES OF LACTOSE.

Lactose belongs to the class of active (reducing, reducing carbohydrates). Possessing weak acidic properties, it binds approximately 2 moles of sodium hydroxide per 1 mole of sugar. Various functional groups in the structure of lactose cause its high chemical activity. The cyclic form of lactose can become aldehyde.

The glycosidic bond between the monoses in lactose can be chemically or enzymatically hydrolyzed. Chemical hydrolysis of lactose can be caused by the action of strong acids (eg hydrochloric acid). 1 g of lactose, heated to 100 ° C, is completely hydrolyzed into glucose and galactose for 1 hour in 100 ml of 10% sulfuric acid. Hydrolysis with hydrochloric acid can proceed at low temperatures (below 10°C) and when heated. The hydrolysis of lactose is more difficult than the hydrolysis of sucrose; in practice, it is believed that lactose is stable in acidic solutions.

In alkaline solutions, lactose is oxidized to saccharic acids, and then it becomes resinous - it turns brown. The alkaline breakdown of lactose is enolic in nature and its rate depends on temperature. As a result of heating, lactose and its aqueous solutions change significantly, which determines the chemistry of technological regimes. Crystals of α - hydrate when heated to 87 ° C begin to melt, at 100 ° C it gradually loses water of crystallization, and at 110 ° C it becomes anhydrous.

An increase in temperature, an alkaline reaction of the environment, an increase in concentration, the presence of copper and iron ions accelerate the formation of melanoidins from sugar, including lactose.

In the production of milk sugar, the melonoidin reaction should, if possible, be excluded.

Lactose is relatively easily exposed to enzymes produced by microorganisms. The breakdown of lactose is carried out under the action of lactase produced by the intestinal walls and microorganisms, and the enzyme acts on the α - and β forms of lactose.

Theoretically, the amount of lactic acid in milk can be used to judge the degree of decomposition of lactose. Directed hydrolysis of lactose to monoses is also carried out by the enzyme β - galactosidase. Lactose is not broken down by the enzyme of brewer's and bread yeast. The reaction of lactose fermentation is the basis for the production of fermented milk products, cheeses. When obtaining milk sugar, fermentation must be excluded.

1.3. USING MILK SUGAR.

Milk sugar produced by industry is used in the preparation of medicines and in the food industry. Depending on consumers, the dairy industry produces three types of milk sugar:

refined for medicines;

for antibiotics, for technical purposes and for refining - raw sugar;

for the food industry - purified, or food.

Production use

medical preparations.

In the manufacture of medical preparations, milk sugar is used as an inert filler, diluent or active ingredient. In this case, a completely pure ingredient is refined, which does not affect the medicinal properties of the drug. Quality requirements are specified in a special article of the State Pharmacopoeia.

The content of lactose can be determined by calculation (dry matter minus impurities, excluding glucose content): for the development of medical preparations, it is desirable that lactose comes in plastic bags in a crushed form and without foreign impurities, bacterially pure: the total number of cells in 1 g, no more than 1000 saprophytic bacteria; the titer of E. coli is not lower than 3 g, the absence of bacteria of the Salmonella group and anaerobes.

Compilation of media for fermentation.

In the production of antibiotics, one of the main components of fermentation media is milk sugar - raw or crystallized milk sugar (45% lactose). This use of milk sugar is due to the fact that, by slowly fermenting, it maintains the reaction of the environment, which is desirable for the development of antibiotics. Sugar must be stable during storage and have a standard composition without foreign inclusions and impurities (especially proteins and salts of heavy metals).

Use in the food industry.

Milk sugar in the food industry is used in the production of certain types of caramel, fudge, chocolate and other confectionery. Lactose stabilizes and improves their color, taste and smell.

In the dairy industry, lactose is used as a seed for crystallization in the production of condensed milk. Use "refined milk sugar, carefully ground into a fine powder, which is sieved through a sieve of not less than 200 mesh, i.e. with 80 cells per 1 lin. sieve."

It has been proven that there is an inverse relationship between the amount of seed and the size of lactose crystals in condensed milk.

Refined lactose for the production of canned condensed milk must meet the following requirements:

Indicators

Characteristic

Refined Powder

Without smell

Chlorides

sulfates

lactic acid

Salts of copper, tin, lead

Not allowed

Crystal size, microns, no more

The size of the crystals for seeding up to 3 - 4 microns is due to the fact that the maximum crystals of lactose in canned milk are 10 - 25 microns.

II. TECHNOLOGICAL SCHEMES OF OBTAINING MILK SUGAR.

Technological schemes for obtaining each type of milk sugar include a set of techniques and methods for removing non-sugars (ballast substances) from whey. To isolate milk sugar, supersaturated solutions of lactose are needed, which is achieved by thickening the whey. Crystallization of lactose with dehydration of the resulting crystals by centrifugation and drying provides the finished product. If necessary, carry out re-crystallization of lactose or improve cleaning at the stages of the technological process.

2.1 PRODUCTION OF MILK SUGAR - RAW FROM PURIFIED WHEY.

The initial technological scheme for the production of milk sugar - raw included fire evaporation of whey, followed by isolation and separation of crystals by pressing. A boiler and a lever press were used to carry out the process. Then G. Kutyrin introduced a scheme with whey evaporation in open boilers with lactose crystallization in tubs, separation of crystals by exfoliation and drying them in dryers with fire heating. The process was improved by Chebatarev (1934) and employees of the Leningrad Chemical-Technological Institute of the Dairy Industry, having introduced evaporation in A. Fialkov's concentrators.

A. Rozanov developed an industrial scheme for the production of raw sugar with the inclusion of special equipment: heaters, vacuum apparatus, centrifuges, filter-presses and vacuum dryers. Based on the results of the development of a flow-mechanized line for the production of raw milk sugar (A. Fialkov and I. Neishtadt, 1959), baths for boiling albumin, dryers, and crystallizers were created.

Introduction of reagents carried out to coagulate proteins. They are added to heated whey to acidify whey to 30 - 35 ° T and deoxidize it to curd whey to 10 - 15 ° T.

Whey is acidified with lactic acid, which is formed during the fermentation of lactose. The acidity of specially prepared sour whey reaches 150 - 200 ° T, or 1500 G lactic acid per 100 l. Hydrochloric acid and trichloroacetic acid can also be used for acidification. Sulfuric acid is formed with calcium salts insoluble compounds, which reduces the efficiency of evaporation.

Acidification of acidic whey and hydrochloric acid are equivalent in terms of protein removal efficiency. However, acid whey must be prepared beforehand and lactose is consumed for the formation of lactic acid, which worsens the yield of the finished product. For acidification 1 t whey to be processed requires 150 – 200 l sour. Acidification of 1 ton of acid whey, based on the loss of lactose, costs 1 r. 70 k. (L. Sokolova, 1955). In addition, the capacity of baths or tanks for the preparation of acid whey is usually 5-10 tons, i.e. they occupy a large area.

When acidified with hydrochloric acid, more than two liters (33% concentration) are required per 1 ton of whey. Its cost (Uglich production - experimental plant) is 8 kopecks. When using hydrochloric acid, milk sugar is not consumed. The widespread use of hydrochloric acid in industry, despite its clear advantage over acidic whey, is hindered by difficulties in introducing it into whey, which is associated with the toxicity of the acid.

For cheese whey, it can be acidified with molasses obtained from previous workings (Kobrin plant, Brest region, I. Gnatyuk). It does not require special reagents and uses part of the lactose contained in molasses. The desired acidity of whey after acidification with molasses is 20 - 25 ° T.

The whey is deoxidized with alkali solutions NaOH, Ca(OH) 2 , Na 2 CO 3 .

When deoxidized with sodium carbonate, whey foams strongly during processing, which limits its use in industry. Calcium hydroxide is also not widely used in industry, which is explained by the laboriousness of the preparation of milk of lime. In addition, in this case, the crystallizate tends to thicken, and a significant deposit in the form of milk stone appears on the heating surface of the vacuum apparatus.

The test of the acid-base method (HCl + NaOH) of whey purification, carried out at the Uglich production and experimental plant, which previously used acid (HCl) and hydrochloric-lime methods, indicates that the quality of milk sugar does not decrease, but in comparison with the use of the acid method even improved a little. The crystallizate retains a fluid consistency, carbon deposits on the heating surfaces of evaporators are reduced.

The appearance of soot depends mainly on the presence of calcium, so it is interesting to follow its changes in the process of coagulation of protein whey.

When whey is deacidified with milk of lime, the amount of calcium in purified whey increases. Consequently, part of the calcium introduced into the serum remains in solution, further contributing to the evaporation of precipitation on the heating surface of the vacuum apparatus and the thickening of the crystal during storage. Part of the calcium remains in the serum after the calcium chloride coagulation method.

The conducted studies confirm the feasibility of the acid-base coagulation method using sodium hydroxide solution for deoxidation.

The amount of reagents needed to change the acidic serum can be calculated using the formula:

K n * K n

where K p - the number of reagents to change the acidity of whey;

K p - the number of reagents by which it is necessary to change the acidity of the whey;

Kn - the value of degrees by which it is necessary to change the acidity of the whey;

K f - the value of degrees by which the acidity of the whey has changed in the preliminary sample.

cleaning serum is carried out after post-treatment with reagents. It is left to settle the protein flakes for 1 - 1.5 hours. Some of the protein flakes float up (especially when processing fresh whey), and some settle into the conical part of the bath. The end of the sludge is judged by the transparency of the whey, taking into account previous workings. For control, it is recommended to pre-drain the serum, observing the color of the liquid. The whey is drained by gradually lowering the movable pipe or through a pipe installed at the level of albumin milk sludge.

After settling, the whey is filtered through a cloth or centrifuged on purifiers. The cycle of operation of the cleaner depends on the degree of pre-settlement (it is determined in practice). Usually, up to 8 tons of settled whey can be passed through one cleaner with a capacity of 5000 l / h (two baths). Care should be taken to lubricate the cleaner, as it operates at elevated temperatures (85 - 90 ° C).

Whey purification is collected in an intermediate container (tank) made of stainless steel or enamelled, from where it is sent for thickening.

Thickening serum is carried out on vacuum apparatus. The apparatus for thickening whey under vacuum must be sealed with heat supply and removal of air from it (vacuum) to the required boiling temperature. The degree of rarefaction is expressed by the value of absolute pressure, or vacuum. Secondary or juice steam, formed during the boiling of whey, condenses upon contact with cold water or a wall cooled by water. The air entering the apparatus with whey and through non-densities is removed by steam and mechanical vacuum pumps. Evaporators are used only from stainless steel.

Crystallization lactose is carried out taking into account the quality of the syrup for long (up to 35 hours) or accelerated (up to 15 hours) modes. Temperatures can be used to control the care of the process. The correctness of the process can be judged by the shape (pyramid) and size (on average 0.5 mm) of crystals, the lactose content in molasses and the consistency of the crystal.

The design of the crystallizer ensures the implementation of all technological operations of the process of extracting lactose from syrup.

Crystallizzat, freed from flocculent protein sediment and washed with water, for centrifugation into filter-type centrifuges, the separation factor exceeds 500. In the production of milk sugar, a filter-type OCS centrifuge is used, with periodic operation with manual top unloading of the sediment.

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