Lactulose: Significance in Milk and Milk Products
نویسندگان
چکیده
Lactose, a unique disaccharide, occurring exclusively in the mammalian milk plays an important role in nutrition. Most of the lactose that is manufactured on an industrial scale is produced from whey derived from the production of cheese, casein or paneer using crystallization and purification technologies. Lactose can be converted to various derivatives like lactitol, lactobionic acid, galacto-oligosaccharide, epilactose etc., using laboratory or industrial processes. They are widely used in food and in pharmaceutical fields due to their special characteristics. Lactulose is a derivative of lactose obtained by Isomerization of glucose moiety of lactose to fructose (Claeys et al., 2001). Chemistry and Properties of Lactulose
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