Dairy Manufacturing Webinar, Lactosylation of milk proteins and its effect on milk products, 18 March 2026

Lactosylation of milk proteins and its effect on milk products

Presenter

Hilton Deeth, Emeritus Professor, University of Queensland

Webinar Description

Lactosylation, the reaction of lactose with proteins, is the first step in a series of reactions collectively known as the Maillard reaction.These lead to a range of changes in milk and milk products, many of which have adverse effects on their quality and nutritive value.Long-shelf-life products such as UHT milk, milk powders and infant formulas are particularly affected as the reaction continues during storage after being initiated in the heat-processing stage.

This webinar will outline the reactions that occur, the factors that affect the rate of these reactions, their effects on milk and milk products, and ways of minimising their adverse effects on these products.

Biography

Hilton Deeth established Dairy Industry Centre for UHT Processing at University of Queensland. His special interests include thermal processing, especially ESL and UHT, quality of milk and milk products, and new processing technologies. Hilton has published over 150 research papers and 23 book chapters and continues to work as a consultant to the dairy industry.