"Lactose and Lactose Derivatives" ed. by Néstor Gutiérrez-Méndez
"Lactose and Lactose Derivatives" ed. by Néstor Gutiérrez-Méndez
ITexLi | 2020 | ISBN: 1839626054 9781839626050 1839626046 9781839626043 1839626062 9781839626067 | 87 pages | PDF | 9 MB
ITexLi | 2020 | ISBN: 1839626054 9781839626050 1839626046 9781839626043 1839626062 9781839626067 | 87 pages | PDF | 9 MB
This book reviews some aspects of lactose properties and synthesis as well as recent advances in the recovery of lactose and lactose derivatives from cheese whey.
Lactose is a unique disaccharide found exclusively in the milk of mammals. This sugar has a crucial role in nourishing newborn and young mammals; however, some adults have difficulties in fully metabolizing lactose. Despite lactose intolerance in the population, the dairy industry produces 400,000 tons of crystalline lactose worldwide. The food and pharmaceutical industries use lactose as well as lactose derivatives in a wide variety of products.
Contents
1. Introductory Chapter: Lactose
2. Lactose Synthesis
3. Membrane Applications for Lactose Recovering
4. Hundred Years of Lactitol: From Hydrogenation to Food Ingredient
5. Bioconversion of Lactose from Cheese Whey to Organic Acids
6. Value-Added Compounds with Health Benefits Produced from Cheese Whey Lactose
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