Research Progress on Maillard Browning Inhibition in Conventional Milk and Its Application Feasibility to Lactose-Hydrolyzed Milk

The browning phenomenon of dairy products during storage is mainly attributed to the Maillard reaction. Compared with conventional dairy products, lactose-hydrolyzed milk is more prone to browning due to the catalytic decomposition of lactose into reducing monosaccharides (glucose and galactose) by β-galactosidase. The quality deterioration caused by the Maillard reaction not only reduces the sensory acceptance of the product, but long-term intake of its advanced glycation end products may also pose potential risks to human health. This paper systematically reviews the process, harmful products, and specific manifestations of the Maillard reaction in conventional milk and lactose-hydrolyzed milk, focusing on the principle, advantages and disadvantages of the current methods for inhibiting this reaction, as well as the feasibility of their application in lactose-hydrolyzed milk. In addition, future research directions in this field are discussed. This review aims to provide a theoretical basis and technical reference for browning control in dairy products.