Milk proteins may offer cardiovascular protection

Milk proteins may offer cardiovascular protection

THE Maillard reaction is a chemical reaction among amino acids and reducing sugars that results in browned foods like seared steaks and toasted bread.

In the Maillard reaction, proteins and sugars are mixed together and heated, and new chemical compounds are formed. Some of these compounds are responsible for new flavors, and some -- according to a new study published in the Journal of Dairy Science --

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