Interactions between lactose-proteins-minerals in dairy systems: A review

Abstract

Milk and dairy products are complex matrices rich in diverse macronutrients and micronutrients. Lactose, a key component, interacts with milk proteins primarily through hydrogen bonding, while proteins interact via hydrogen bonds, hydrophobic interactions, and electrostatic forces. These interactions, along with mineral-protein interactions, significantly influence the functionality and stability of dairy products. The physical state of lactose and the nature of mineral interactions—shaped by the type, concentration, and processing conditions—can trigger reactions that alter the physicochemical properties of the system. Additionally, the stability of these systems is affected by the specific types and concentrations of proteins and minerals involved. Processing steps such as thermal treatment, concentration, fermentation, and drying, as well as non-thermal technologies like high-intensity ultrasound, further modify these interactions, impacting product quality and storage stability. Understanding these intricate relationships is crucial for optimizing the design and formulation of dairy products. This review examines the mechanisms of lactose-protein, lactose-mineral, and protein-mineral interactions in both liquid and solid systems, highlighting the significant implications these interactions have on processing and product stability.