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Chemistry Research Journal
Heat treatments often generate chemicals which are not present in the raw materials. Such is the Maillard reaction which, while heating combinations of protein and reducing sugars, produces substances known as melanoidins (aldehydes and ketones) that improve health, help the body expel harmful material and act as anti-aging compounds. During heating of milk, lactose undergoes reactions that have important consequencesfor the milk: changes in flavor, colour, nutritive value, and pH may result.fatcat:v3l4otb5lreihhwgmbfz26fpk4