Abstract
The characteristic carbohydrate of milk is lactose (4-0-β-d-galactopyra-nosyl-d-glucopyranose), commonly referred to as “milk sugar.” Practically, the milk of mammals is the sole source of lactose, a belief which is substantially correct, but with recognized exceptions. In addition to the high concentrations of lactose in milk and the mammary gland, low concentrations appear in the blood and urine, especially during pregnancy and lactation, the result of escape of lactose formed in the mammary tissues. Lactose is found in the urine in about 9% of healthy humans of either sex who consume a normal diet; its origin is probably alimentary (Flynn et al 1953). Other sources are rare, e.g., as a constituent of some oligosaccharides (Trucco et al. 1954), in Forsythia flowers (Kuhn and Low 1949), and in Sapotacea (Reithel and Venkataraman 1956).
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Adachi, S. and Patton, S. 1961. Presence and significance of lactulose in milk products: A review. J. Dairy Sci. 44, 1375–1393.
Ahlgren, R. M. 1977. Electromembrane technology for whey processing. In: Proceedings, Whey Products Conference 1976. Pub. No. ARS-NE-81, USDA ARS. Eastern Regional Research Center, Philadelphia.
Anderson, A. G. and Stegeman, G. 1941. The heat capacities and entropies of three disaccharides. J. Am. Chem. Soc. 63, 2119–2121.
Asp, N. G., Burval, A., Dahlquist, A., Hallgren, P. and Lundblad, A. 1980. Oligosaccharide formation during hydrolysis of lactose with Saccaromyces lactis lactase (Maxi-lact R). II. Oligosaccharide structures. Food Chem. 5, 147–153.
Baucke, A. G. and Sanderson, W. B. 1970. A study of viscosity increase in concentrated skim-milk. 19th Int. Dairy Congr. Proc. 1E 256.
Bell, R. W. 1930. Some methods of preparing quickly soluble lactose. Ind. Eng. Chem. 22, 51–54.
Berlin, E., Anderson, B. A. and Pallansch, M. J. 1968. Comparison of water vapor sorption by milk powder components. J. Dairy Sci. 51, 1912–1915.
Berlin, E., Anderson, B. A. and Pallansch, M. J. 1970. Effect of temperature on water vapor sorption by dried milk powders. J. Dairy Sci. 53, 146–149.
Berlin, E., Kliman, P. G., Anderson, B. A. and Pallansch, M. J. 1971. Calorimetric measurement of the heat of desorption of water vapor from amorphous and crystalline lactose. Therm. Acta 2, 143–152.
Bockian, A. N., Stewart, G. F. and Tappel, A. L. 1957. Factors affecting the dispersibility of “instantly dissolving” dry milks. Food Res. 22, 69–75.
Brinkman, G. E. 1976. New ideas for the utilization of lactose—principles of lactose manufacture. J. Soc. Dairy Technol 29 101–107.
Buma, T. J. 1980. Viscosity and density of concentrated lactose solutions and of concentrated cheese whey. Neth. Milk Dairy J. 34, 65–68.
Buma, T. J. and Meerstra, J. 1969. The specific heat of milk powder and of some related materials. Neth. Milk Dairy J. 23, 124–127.
Buma, T. J. and Wiegers, G. A. 1967. X-ray powder patterns of lactose and unit cell dimensions of β-lactose. Neth. Milk Dairy J. 21, 208–213.
Brew, K. 1969. Secretions of α-lactalbumin into milk and its relevance to the organization and control of lactose synthetase. Nature (London) 222, 671–672.
Carpenter, K. J. (with Booth, V.H.) 1973. Damage to lysine in food processing: Its measurement and its significance. Nutr. Abst. Rev. 43, 423–447.
Cerbulis, J. 1973. Application of Steffen process and its modifications to recovery of lactose and proteins from whey. J. Agri. Food Chem. 21, 255–257.
Cerbulis, J., Pfeffer, P. E. and Farrell, H. M., Jr. 1978. Reaction of lactose with urea. Carbohydr. Res. 65, 311–313.
Challand, G. S. and Rosemeyer, M. A. 1974. The correlation between the apparent molecular weight and the enzymic activity of lactose synthetase. Febs Letters 47, 94–97.
Chambers, J. V. 1985. Personal communication. West Lafayette, Ind.
Clamp, J. R., Hough, L., Hickson, J. L. and Whistler, R. L. 1961. Lactose. In: Advances in Carbohydrate Chemistry, Vol. 16. M.L. Wolfrom and R.S. Tyson (Editors). Academic Press, New York. pp. 159–206.
Corbett, W. M. and Kenner, J. 1954. The degradation of carbohydrates by alkali. Part V. Lactulose, maltose and maltulose. J. Chem. Soc. 1789–1791.
Coughlin, J. R. and Nickerson, T. A. 1975. Acid-catalyzed hydrolysis of lactose in whey and aqueous solutions. J. Dairy Sci. 58, 169–174.
Dahlqvist, A. 1983. Digestion of lactose. In: Milk Intolerances and Rejection. J. Delmont (Editor). S. Karger, Basel, pp. 11–16.
Danehy, J. P. 1981. Synthesis of ascorbic acid from lactose. U.S. Patent 4,259,443.
Delaney, R. A. M. 1976. Demineralization of whey, Aust. J. Dairy Technol. 31, 12–17.
Delmont, J. 1983. Milk Intolerances and Rejections. S. Karger, Basel.
Dohan, L. A., Baret, J.-L., Pain, S. and Delalande, P. 1980. Lactose hydrolysis by immobilized lactase:Semi-industrial experience. Enzyme Eng. 5, 279–293.
Domovs, K. B. and Freund, E. H. 1960. Methanol-soluble complexes of lactose and of other carbohydrates. J. Dairy Sci. 42, 1216–1223.
Doner, L. W. and Hicks, K. B. 1982. Lactose and the sugars of honey and maple: Reactions, properties and analysis. In: Food Carbohydrates D.R. Lineback and G.E. Inglett (Editors). AVI Publishing Co., Westport, Conn. pp. 74–112.
Dworschak, E. 1980. Nonenzymatic browning and its effect on protein nutrition. CRC Crit. Rev. Food Sci. Nutr. 12, 1–40.
Ebner, K. E. and Schanbacher, F. L. 1974. Biochemistry of lactose and related carbohydrates. In: Lactation: A Comprehensive Treatise, Vol. II. B. L. Larson and V. R. Smith (Editors). Academic Press, New York. pp. 77–113.
Elliger, C. A. 1979. A convenient preparation of pure stearoyl-2-lactylic acid. J. Agri. Food Chem. 27, 527–528.
Evans, E. W. 1980. Whey research. J. Soc. Dairy Technol 33(3), 95–100.
Ferretti, A. and Flanagan, V. P. 1971. The lactose-casein (Maillard browning system. Volatile components. J. Agri. Food Chem. 19, 245–249.
Ferretti, A., Flanagan, V. P. and Ruth, J. M. 1970. Nonenzymatic browning in a lactose-casein model system. J. Agri. Food Chem. 18, 13–18.
Flynn, F. V, Harper, C. and de Mayo, P. 1953. Lactosuria and glycosuria in pregnancy and the Puerperium. Lancet 265, 698–704.
Freimuth, V. and Trübsach, A. 1969. Studies of the Maillard reaction. 1. Determination of the reaction of β-lactoglobulin with lactose in the “dry” state. Nahrung 13, 199–206.
Goldman, A. and Short, J. L. 1977. Use of crude β-lactose in “high-ratio” cakes. N.Z. J. Dairy Sci. Technol 12, 88–93.
Guy, E. J. 1971. Lactose:Review of its properties and uses in bakery products. Bakers Digest 45(2), 34–36, 38, 74.
Guy, E. J. 1979. Purification of syrups from hydrolyzed lactose in sweet whey permeate. J. Dairy Sci. 62, 384–391.
Guy, E. J. and Edmondson, L. F. 1978. Preparation and properties of syrups made by hydrolysis of lactose. J. Dairy Sci. 61, 542–549.
György, P. 1953. Hitherto unrecognized biochemical differences between human milk and cow’s milk. Pediatrics 11, 98–108.
Haase, G. and Nickerson, T. A. 1966. Kinetic reactions of alpha and beta lactose. II. crystallization. J. Dairy Sci. 49, 757–761.
Hall, C. W. and Hedrick, T. I. 1971. Drying of Milk and Milk Products, 2nd ed. AVI Publishing Co., Westport, Conn.
Hanrahan, F. P. and Webb, B. H. 1961A. Spray drying cottage cheese whey. J. Dairy Sci. 44, 1171.
Hanrahan, F. P. and Webb, B. H. 1961B. U.S. Department of Agriculture develops foam-spray drying. Food Eng. 55(8), 37–38.
Hansen, R. G. and Gitzelmann, R. 1975. The metabolism of lactose and galactose. In:Physiological Effects of Food Carbohydrates. A Jeanes and J. Hodge (Editors). ACS Symposium Series 15. American Chemical Society, Washington, D. C., pp. 100–122.
Hargrove, R. E., McDonough, F. E., LaCroix, D. E. and Alford, J. A. 1976. Production and properties of deproteinized whey powders. J. Dairy Sci. 59, 25–33.
Harju, M. and Kreula, M. 1980. Lactose hydrolysates. In: Carbohydrate Sweeteners in Foods and Nutrition. P. Koivistoinen and L. Hyvönen (Editors). Academic Press, New York. pp. 233–242.
Harper, W. J. 1979. Analytical procedures for whey and whey products. N.Z. J. Dairy Sci. Technol. 14, 156–171.
Heald, C. W. and Saacke, R. G. 1972. Cytological comparison of milk protein synthesis of rat mammary tissue in vivo and in vitro. J. Dairy Sci. 55, 621–628.
Heinrich, C. 1970. Thermogravimetric determination of moisture in milk powder. Milch-wissenschaft 25, 387–391.
Henry, K. M., Kon, S. K., Lea, C. H. and White, J. C. D. 1948. Deterioration on storage of dried skim milk. J. Dairy Res. 15, 292–363.
Herrington, B. L. 1934A. Some physico-chemical properties of lactose. II. Factors influencing the crystalline habit of lactose. J. Dairy Sci. 17, 533–542.
Herrington, B. L. 1934B. Some physico-chemical properties of lactose. VI. The solubility of lactose in salt solutions; the isolation of a compound of lactose and calcium chloride. J. Dairy Sci. 17, 805–814.
Herrington, B. L. 1948. Milk and Milk Processing. McGraw-Hill Book Co., New York. p. 84.
Hicks, K. B. and Parrish, F. W. 1980. A new method for the preparation of lactulose from lactose. Carbohydr. Res. 82, 393–397.
Hicks, K. B., Raupp, D. L. and Smith, P. W. 1984. Preparation and purification of lactulose from sweet whey ultrafiltrate. J. Agri. Food Chem. 32, 288–292.
Higgins, J. J. and Lorimer, P. R. 1982. Flavour characteristics of crude lactose. N.Z. J. Dairy Sci. Technol. 17, 91–101.
Hoagland, P. D., Pfeffer, P. E. and Valentine, K. M. 1979. Reductive amination of lactose: Unusual 13C-N.M.R. spectroscopic properties of N-alkyl-(l-deoxylactitol-l-yl amines. Carbohydr. Res. 74, 135–143.
Hobman, P. G. 1984. Review of processes and products for utilization of lactose in depro-teinated milk serum. J. Dairy Sci. 67, 2630–2653.
Hockett, R. C. and Hudson, C. S. 1931. A novel modification of lactose. J. Am. Chem. Soc. 53, 4455–4456.
Hodge, J. E. 1953. Chemistry of browning reactions in model systems. J. Agri. Food Chem. 1, 928–943.
Holsinger, V. H. 1978. Application of lactose modified milk and whey. Food Technol. 32, 35–36, 38, 40.
Holsinger, V. H. 1979. Agricultural research toward increased whey utilization. In: Proceedings—Whey Products Conference, 1978. USDA, ARS. Eastern Regional Research Center, Philadelphia, pp. 90–110.
Holsinger, V. H., Posati, L. P., Devillbiss, E. D. and Pallansch, M. J. 1973. Variation of total and available lysine in dehydrated products made from cheese wheys by different processes J. Dairy Sci. 56 1498–1504.
Hough, L., Jones, J. K. N. and Richards, E. J. 1953. The reaction of amino-compounds with sugars. Part II. The action of ammonia on glucose, maltose and lactose. J. Chem. Soc. 2005–2009.
Hudson, C. S. 1904. The hydration of milk sugar in solution. J. Am. Chem. Soc. 26, 1065–1082.
Hudson, C. S. 1908. Further studies on the forms of milk sugar, J. Am. Chem. Soc. 30, 1767–1783.
Huhtanen, C. N., Parrish, F. W. and Hicks, K. B. 1980. Inhibition of bacteria by lactulose preparations. Appl. Environ. Microbiol. 40, 171–173.
Hunziker, O. F. 1949. Condensed Milk and Milk Products, 6th ed. Published by the author, La Grange, Illinois.
Hunziker, O. F. and Nissen, B. H. 1927. Lactose solubility and lactose crystal formation II. Lactose crystal formation. J. Dairy Sci. 10 139–154.
Hustad, G. O., Richardson, T. and Amundson, C. H. 1970. Polyurethane foams from dried whey. J. Dairy Sci. 53, 18–24.
Itoh, T., Katoh, M. and Adachi, S. 1978. An improved method for the preparation of β-lactose and observations on the melting point. J. Dairy Res. 45, 363–371.
Ivatt, R. J. and Rosemeyer, M. A. 1972. The complex formed between the A and B proteins of lactose synthetase. Febs Letters 28, 195–197.
Jeffrey, G. A., Wood, R. A., Pfeffer, P. E. and Hicks, K. B. 1983. Crystal structure and solid-state NMR analysis of lactulose. J. Am. Chem. Soc. 105, 2128–2133.
Jelen, P. and Coulter, S. T. 1973A. Effects of supersaturation and temperature on the growth of lactose crystals. J. Dairy Sci. 1182–1185.
Jelen, P. and Coulter, S. T. 1973B. Effects of certain salts and other whey substrates on the growth of lactose crystals. J. Food Sci. 38, 1186–1189.
Jenness, R., Regehr, E. A. and Sloan, R. E. 1964. Comparative biochemical studies of milks. II. Dialyzable carbohydrates. Comp. Biochem. Physiol. 13, 339–353.
Jenness, R. and Sloan, R. E. 1970. The composition of milks of various species: A review. Dairy Sci. Abstr. 32, 599–607.
Johnson, J. D., Kretchmer, N. and Simoons, F. J. 1974. Lactose malabsorption; its biology and history. In: Advances in Pediatrics, Vol. 21.I. Schulman (Editor). Yearbook Medical Publishers, Chicago, pp. 197–237.
Jones, E. A. 1978. Lactose biosynthesis. In: Lactation: A Comprehensive Treatise, Vol. IV. B.L. Larson (Editor). Academic Press, New York, pp. 371–385.
Kavanagh, J. A. 1975. Production of crude lactose from ultrafiltration permeate. N.Z. J. Dairy Sci. Technol 10, 132.
Keeney, P. G. and Kroger, M. 1974. Frozen dairy products. In: Fundamentals of DairyChemistry, B.H. Webb, A. H. Johnson and J.A. Alford (Editors). AVI Publishing Co., Westport, Conn., pp. 873–913.
Kerkkonen, H. K., Käkkäinen, V. J. and Antila, M. 1963. On the manufacture of protein concentrate and lactose from milk. Finnish J. Dairy Sci. 24, 61–68.
Klee, W. A. and Klee, C. B. 1972. The interaction of a-lactalbumin and the A protein of lactose synthetase. J. Biol Chem. 247, 2336–2344.
Knoop, E. and Samhammer, E. 1962. Roentgenographic studies on the crystal structure of lactose in milk powder. Milchwissenschaft 17, 128–131.
Krevald, A. Van 1969. Growth rates of lactose crystals in solutions of stable anhydrous α-lactose. Neth. Milk Dairy J. 23, 258–275.
Krevald, A. Van and Michaels, A. S. 1965. Measurement of crystal growth of α-lactose. J. Dairy Sci. 48, 259–265.
Kuhn, R. and Low, I. L. 1949. The occurrence of lactose in the plant kingdom. Chem. Ber. 82, 479–481.
Kuhn, N. J. and White, A. 1975. The topography of lactose synthesis. Biochem. J. 148, 77–84.
Kuhn, N. J. and White, A. 1976. Evidence for specific transport of uridine diphosphate galactose across the Golgi membrane of rat mammary gland. Biochem. J. 154, 243–244.
Kyle, R. C. and Henderson, R. J. 1970. Lactose manufacture. U.S. Patent 3,511,266.
Lea, C. H. and Hannan, R. S. 1950. Studies of the reaction between proteins and reducing sugars in the “dry” state. II. Further observations on the formation of the casein-glucose complex. Biochem. Biophys. Acta 4, 518–531.
Lerk, C. F., Buma, T. J. and Andreae, A. C. 1980. The effect of mechanical treatment on the properties of lactose as observed by differential scanning calorimetry. Neth. Milk Dairy J. 34, 69–73.
Leviton, A. 1943. Adsorption of riboflavin by lactose. Influence of concentration. Ind. Eng. Chem. 35, 589–593.
Leviton, A. 1944. Adsorption of riboflavin by lactose. Influence of temperature. Ind. Eng. Chem. 36, 144–141.
Leviton, A. 1949. Methanol extraction of lactose and soluble proteins from skim-milk powder. Ind. Eng. Chem. 41, 1351–1357.
Leviton, A. and Leighton, A. 1938. Separation of lactose and soluble proteins of whey by alcohol extraction-extraction from spray dried whey powder derived from sweet whey. Ind. Eng. Chem. 30, 1305–1311.
Lim, S. G. and Nickerson, T. A. 1973. Effect of methanol on the various forms of lactose. J. Dairy Sci. 56, 843–848.
Lin, A. Y. and Nickerson, T. A. 1977. Acid hydrolysis of lactose in whey versus aqueous solutions. J. Dairy Sci. 60, 34–39.
Linko, P., Saijonmaa, T., Heikonen, M. and Kreula, M. 1980. Lactitol. In:Carbohydrate Sweeteners in Food and Nutrition. P. Koivistoinen and L. Hyvönen (Editors). Academic Press, New York. pp. 243–251.
McAllan, A. B., Merry, R. J. and Smith, R. H. 1975. Glucosyl ureides in ruminant feeding. Proc. Nutr. Soc. 34, 90A–91A.
McDonald, E. J. and Turcotte, A. L. 1948. Density and refractive indexes of lactose solutions. J. Res. Nat. Bur. Standards 41, 63–68.
Majd, F. and Nickerson, T. A. 1976. Effect of alcohols on lactose solubility. J. Dairy Sci. 59 1025–1032.
Macbean, R. D. 1979. Lactose crystallization and lactose hydrolysis. N.Z. J. Dairy Sci. Technol. 14, 113–119, 128–130.
Mann, E. J. 1977. Utilization of lactose. Dairy Ind. Int. 42(2), 60–61.
Mauron, J. 1981. The Maillard reaction in food: A critical review from the nutritional standpoint. Prog. Food Nutr. Sci. 5, 5–35.
Mehltretter, C. L., Alexander, B. H. and Rist, C. E. 1953. Sequestration by sugar acids. Ind. Eng. Chem. 45, 2782–2784.
Mendez, A. and Olano, A. 1979. Lactulose. A review of some chemical properties and applications in infant nutrition and medicine. Dairy Sci. Abstr. 41, 531–535.
Michaels, A. S. and Kreveld, A. Van. 1966. Influence of additives on growth rates in lactose crystals. Neth. Milk Dairy J. 20, 163–181.
Montgomery, E. M. and Hudson, C. S. 1930. Relations between rotary power and structure in the sugar group. XXVII. Synthesis of a new disaccharide ketose (lactulose) from lactose. J. Am. Chem. Soc. 52, 2101–2106.
Morrison, J. F. and Ebner, K. E. 1971A. Studies on galactosyltransferase. Kinetic investigations with iV-acetyl glucosamine as the galactosyl group acceptor. J. Biol. Chem. 246, 3977–3984.
Morrison, J. F. and Ebner, K. E. 1971B. Studies on galactosyltransferase. Kinetic investigations with glucose as the galactosyl group acceptor. J. Biol. Chem. 246, 3985–3991.
Morrison, J. F. and Ebner, K. E. 1971C. Studies on galactosyltransferase. Kinetic effects of a-lactalbumin with iV-acetylglucosamine and glucose as galactosyl group acceptors. J. Biol Chem. 246, 3992–3998.
Mulherin, B., Müller, T., Delaney, R. A. M. and Harper, W. J. 1979. Acid catalyzed hydrolysis of lactose with cation exchange resins. N.Z. J. Dairy Sci. Technol. 14, 127.
Müller, L. L. 1979. Studies on continuous crystallization of lactose. N.Z. J. Dairy Sci. Technol 14, 119–121.
Mullin, J. W. 1961. Crystallization. Butterworths, London.
Nickerson, T. A. 1954. Lactose crystallization in ice cream. I. Control of crystal size by seeding. J. Dairy Sci. 37, 1099–1105.
Nickerson, T. A. 1956. Lactose crystallization in ice cream. II. Factors affecting rate and quantity. J. Dairy Sci. 39, 1342–1350.
Nickerson, T. A. 1962. Lactose crystallization in ice cream. IV. Factors responsible for reduced incidence of sandiness. J. Dairy Sci. 45, 354–359.
Nickerson, T. A. 1970. Lactose. In: Byproducts from Milk. B.H. Webb and E.O. Whittier (Editors). AVI Publishing Co., Westport, Conn., pp. 356–380.
Nickerson, T. A. 1974. Lactose. In: Fundamentals of Dairy Chemistry, 2nd ed. B.H. Webb, A. H. Johnson, and J.A. Alford (Editors). AVI Publishing Co., Westport, Conn., pp. 273–324.
Nickerson, T. A. 1979. Lactose chemistry. J. Agri. Food Chem. 27, 672–677.
Nickerson, T. A. and Lim, S. G. 1974. Effect of various alcohols on lactose. J. Dairy Sci. 57, 1320–1324.
Nickerson, T. A. and Moore, E. E. 1972. Solubility interaction of lactose and sucrose. J. Dairy Sci. 37, 60–61.
Nickerson, T. A. and Moore, E. E. 1974A. Alpha lactose and crystallization rate. J. Dairy Sci. 57, 160–164.
Nickerson, T. A. and Moore, E. E. 1974B. Lactose influencing lactose crystallization. J. Dairy Sci. 57, 1315–1319.
Nishizuka, Y. and Hayaishi, O.1962. Enzymic formation of lactobionic acid from lactose. J. Biol Chem. 237, 2721–2728.
Nursten, H. E. 1981. Recent developments in studies of the Maillard reaction. Food Chem. 6, 263–277.
Olano, A. 1978. Treatment of forms of lactose with dilute alcoholic solution of sodium hydroxide. J. Dairy Sci. 61, 1622–1623.
Olano, A., Bernhard, R. A. and Nickerson, T.A, 1977. Alteration in the ratio of a- to β-lactose co-crystallized from organic solvents. J. Food Sci. 42, 1066–1068, 1083.
Olano, O. and Rios, J. J. 1978. Treatment of lactose with alkaline methanolic solutions: Production of beta-lactose from alpha-lactose hydrate. J. Dairy Sci. 61, 300–302.
Paige, D. M. and Bayless, T. M. 1981. Lactose Digestion: Clinical and Nutritional Implications. Johns Hopkins University Press, Baltimore.
Pallansch, M. J. 1973. New methods for drying acid whey. In: Proceedings of the Whey Products Conference, 1972, ERRL Pub. No. 3779, U. S. USDA ARS. Eastern Regional Research Center, Philadelphia.
Pangborn, R. M. and Gee, S. C. 1961. Relative sweetness of α- and β-forms of selected sugars. Nature 191, 810–811.
Parrish, F. W. 1977. New uses for lactose. In: Proceedings of the Whey Products Conference, 1976. Bull. ARS-NE-81, USDA, Eastern Regional Research Center, Philadelphia.
Parrish, F. W., Pfeffer, P. E., Ross, K. D., Schwartz, D. P. and Valentine, K. M. 1979A. Retention of aliphatic alcohols by anhydrous lactose. J. Agri. Food Chem. 27, 56–59.
Parrish, F. W., Ross, K. D. and Simpson, T. D. 1979B. Formation of β-lactose from α-and β-lactose octaacetates, and from a-lactose monohydrate. Carbohydr. Res. 71, 322–326.
Parrish, F. W., Sharpies, P. M., Hoagland, P. D. and Woychik, J. H. 1979C. Demineraliza-tion of cheddar whey ultrafiltrate with thermally regenerable ion-exchange resins: Improved yield of a-lactose monohydrate. J. Dairy Sci. 44, 555–557.
Parrish, F. W., Talley, F. B., Ross, K. D., Clark, J. and Phillips, J. G. 1979D. Sweetness of lactulose relative to sucrose. J. Dairy Sci. 44, 813–815, 835.
Parrish, F. W., Hicks K.B. and Doner, L. 1980A. Analysis of lactulose preparations by spectrophotometric and high performance liquid chromatographic methods. J. Dairy Sci. 63, 1809–1814.
Parrish, F. W., Ross, K. D. and Valentine, K. M. 1980B. Formation of β-lactose from the stable forms of anhydrous a-lactose. J. Dairy Sci. 45, 68–70.
Parrish, F. W., Talley, F. B. and Phillips, J. G. 1981. Sweetness of a-, jö-and equilibrium lactose relative to sucrose. J. Food Sci. 46, 933–935.
Patel, K. N. and Nickerson, T. A. 1970. Influence of sucrose on the mutarotation velocity of lactose. J. Dairy Sci. 53, 1654–1658.
Patton, S. 1955. Browning and associated changes in milk and its products: A review. J. Dairy Sci. 38, 457–478.
Pazur, J. H., Tipton, C. L., Budovich, T. and Marsh, J. M. 1958. Structural characterization of products of enzymatic disproprotionation of lactose. J. Am. Chem. Soc. 80, 119–121.
Peebles, D. D. 1956. The development of instant milk. Food Technol 10, 64–65.
Pfeffer, P. E., Hicks, K. B. and Earl, W. L. 1983. Solid state structures of keto-disacchar-ides as probed by 13C cross-polarization, “magic angle” spinning NMR spectroscopy. Carbohydr. Res. 11, 181–194.
Pfeffer, P. E., Valentine, K. M. and Parrish, F. W. 1979. Deuterium-induced differential isotope shift 13C NMR. 1, Resonance reassignments of mono- and disaccharides. J. Am. Chem. Soc. 1001, 1265–1274.
Pilson, M. E. Q. 1965. Absence of lactose from the milk of the Otarioidea, a superfamily of marine mammals. Am. Zool. 5, 220–221.
Pilson, M. E. Q. and Kelly, A. L. 1962. Composition of the milk from Zalophus california-nus, the California sea lion. Science 135, 104–105.
Powell, J. T. and Brew, K. 1975. On the interaction of a-lactalbumin and galactosyl-transferase during lactose synthesis. J. Biol. Chem. 250, 6337–6343.
Quickert, S. C. and Bernhard, R. A. 1982. Recovery of lactose from aqueous solution using Group IIA metal chlorides and sodium hydroxide. J. Food Sci. 47, 1705–1709.
Ramsdell, G. A. and Webb, B. H. 1945. The acid hydrolysis of lactose and the preparation of hydrolyzed lactose syrup. J. Dairy Sci. 28, 677–686.
Reineccius, G. A., Kavanagh, T. E. and Keeney, P. G. 1970. Identification and quantitation of free neutral carbohydrates in milk products by gas-liquid chromatography and mass spectrometry. J. Dairy Sci. 53, 1018–1022.
Reithel, F. J. and Venkataraman, R. 1956. Lactose in the Sapotaceae. Science 123, 1083.
Renner, E. 1983. Milk and Dairy Products in Human Nutrition. W-GmbH., Volkswirtschaftlicher Verlag, Munich.
Roberts, H. R. and McFarren, E. F. 1953. The chromatographic observation of oligosaccharides formed during lactose hydrolysis of lactose. J. Dairy Sci. 36, 620–632.
Roetman, K. 1972. Crystallization of lactose. Voedingsmiddelen-technoligie 3, (43), 230–234. Cited in Food Sci. Technol. Abstr. 6, 2L110 (1974).
Roetman, K. 1981. Methods for the quantitative determination of crystalline lactose in milk products. Neth. Milk Dairy J. 35, 1–52.
Ross, K. D. 1978A. Effects of methanol on physical properties of a- and β-lactose. J. Dairy Sci. 61, 152–158.
Ross, K. D. 1978B. Rapid determination of α-lactose in whey powders by differential scanning calorimetry. J. Dairy Sci. 61, 255–259.
Saltmarch, R., Vagnini-Ferrari, M.A and Labuza, T. P. 1981. Theoretical basis and application of kinetics to browning in spray dried food systems. Prog. Food Nutr. Sci. 5, 331–344.
Schoen, H. M. 1961. Crystallization is a two-step process-nucleation and growth. Ind. Eng. Chem. 53, 607–611.
Scholnick, F., Sucharski, M. K. and Linfield, W. M. 1974. Lactose-derived surfactants (I) fatty esters of lactose. J. Am. Oil Chemists Soc. 51, 8–11.
Scholnick, F., Benet, G., Sucharski, M. K., Maurer, E. W. and Linfield, W. M. 1975. Lactose-derived surfactants. II. Fatty esters of lactitol. J. Am. Oil Chemists’ Soc. 52, 256–258.
Scholnick, F. and Linfield, W. M. 1977. Lactose-derived surfactants. III. Fatty esters of oxyalkylated lactitol. J. Am. Oil Chemists’ Soc. 54, 430–432.
Scholnick, F. and Pfeffer, P. E. 1980. Iron chelating ability of gluconamides and lactobio-namides. J. Dairy Sci. 63, 471–473.
Seifert, H. and Labrot, G. 1961. About the structure of a-lactose-monohydrate (milk sugar). Naturwissenschaft 48, 691.
Sharp, P. F. 1943. Stable crystalline anhydrous a-lactose. U.S. Patent 2,319,562.
Short, J. L. 1978. Prospects for the utilization of deproteinated whey in New Zealand— A review. N.Z. J. Dairy Sci. Technol. 13, 181–194.
Shukla, T. P. 1975. Beta-galactosidase technology: A solution to the lactose problem. CRC Crit. Rev. Food Technol. 5(3), 325–356.
Simoons, F. J. 1981. Geographic patterns of primary adult lactose malabsorption. A further interpretation of evidence from the Old World. In: Lactose Digestion: Clinical and Nutritional Implications. D.M. Paige and T.M. Bayless (Editors). Johns Hopkins University Press, Baltimore, pp. 23–48.
Simpson, T. D., Parrish, F. W. and Nelson, M. L. 1982. Crystalline forms of lactose produced in acidic alcoholic media. J. Dairy Sci. 47, 1948–1951, 1954.
Smeets, W. T. G. M. 1955. The determination of the concentration of calcium ions in milk ultrafiltrate. Neth. Milk Dairy J. 9, 249–260.
Stewart, R. E. A., Webb, B. E., Lavinge, D. M. and Fletcher, F. 1983. Determining lactose content of harp seal milk. Can. J. Zool. 61, 1094–1100.
Stodola, F. H. and Lockwood, L. B. 1947. The oxidation of lactose and maltose to bionic acids by Pseudomonas. J. Biol. Chem. 171, 213–221.
Supplée, G. C. 1926. Humidity equilibria of milk powders. J. Dairy Sci. 9, 50–61.
Susi, H. and Ard, J. S. 1974. Laser-Raman spectra of lactose. Carbohydr. Res. 37, 351–354.
Swartz, M. L., Bernhard, R. A. and Nickerson, T. A. 1978. Interactions of metal ions with lactose. J. Dairy Sci. 43, 93–97.
Tamsma, A., Kontson, A., Sutton, C. and Pallansch, M. J. 1972. Production of non-hygroscopic foam-spray dried cottage cheese whey. J. Dairy Sci. 55, 667.
Thelwall, L. A. W. 1982. Recent aspects of the chemistry of lactose. J. Dairy Res. 49, 713–724.
Thurlby, J. A. 1976. Crystallization kinetics of alpha lactose. J. Food Sci. 41, 38–42.
Thurlby, J. A. and Sitnai, O.1976. Lactose crystallization: Investigation of some process alternatives. J. Food Sci. 41, 43–47.
Torun, B., Solomons, N. W., Caballero, B., Flores-Huerta, S., Orozco, G. and Batres, R. 1983. Intact and lactose-hydrolyzed milk to treat malnutrition in Guatemala. In: Milk Intolerances and Milk Rejection. J. Delmont (Editor). S. Karger, Basel, pp. 109–115.
Troy, H. C. and Sharp, P. F. 1930. Alpha and beta lactose in some milk products. J. Dairy Sci. 13, 140–157.
Trucco, R. E., Verdier, P. and Rega, A. 1954. New carbohydrate compounds from cow milk. Biochem. Biophys. Acta 15, 582–583.
Twieg, W. C. and Nickerson, T. A. 1968. Kinetics of lactose crystallization. J. Dairy Sci. 51, 1720–1724.
Valle-Vega, P. and Nickerson, T. A. 1977. Measurement of lactose crystal growth by image analyzer. J. Food Sci. 42, 1069–1072.
Valle-Vega, P., Nickerson, T. A., Moore, E. E. and Gonzenbach, M. 1977. Variability of growth of lactose crystals under commercial treatment. J. Dairy Sci. 60, 1544–1549.
Van Hook, A. 1961. Crystallization: Theory and Practice. Reinhold Publishing Corp., New York.
Velthuijsen, J. A. Van. 1979. Food additives derived from lactose: Lactitol and lactitiol palmitate. J. Am. Chemists’ Soc. 27, 680–686.
Vujicic, I. F., Lin, A. Y. and Nickerson, T. A. 1977. Changes during hydrolysis of lactose. J. Dairy Sci. 60, 29–33.
Waller, G. R. and Feather, M. S. (Editors). 1983. The Maillard Reaction in Foods and Nutrition. ACS Symposium Series 215. American Chemical Society, Washington, D.C.
Walsh, J. P., Rook, J. A. F. and Dodd, F. H. 1968A. A new approach to the measurement of the quantitative effects of inherent and environmental factors on the composition of the milk of individual cows and of herds, with particular reference to lactose content. J. Dairy Res. 35, 91–105.
Walsh, J. P., Rook, J. A. F. and Dodd, F. H. 1968B. The measurement of the effects and environmental factors on the lactose content of the milk of individual cows and of the herd bulk milk in a number of commercial herds. J. Dairy Res. 35, 107–125.
Webb, B. H. 1970. Condensed products. In: Byproducts from Milk, 2nd ed. B.H. Webb and E.O. Whittier (Editors). AVI Publishing Co., Westport, Conn.
Whey Products Conference/1970. Proceedings. 1970. Pub. No. ARS-73–69. USDA, ARS. Eastern Regional Research Center, Philadelphia.
Whey Products Conference/1972. Proceedings. 1973. ERRL Pub. No. 3779. USDA, ARS. Eastern Regional Research Center, Philadelphia.
Whey Products Conference/1974. Proceedings. 1975. ERRC Pub. No. 3996. USDA, ARS. Eastern Regional Research Center, Philadelphia.
Whey Products Conference/1976. Proceedings. 1977. Pub. No. ARS-NE-81. USDA, ARS. Eastern Regional Research Center, Philadelphia.
Whey Products Conference/1978. Proceedings. 1979. USDA, ARS. Eastern Regional Research Center, Philadelphia.
Whey Products Conference/1980. Proceedings. 1981. USDA, ARS. Eastern Regional Research Center, Philadelphia.
Whey Products Conference/1982. Proceedings. 1983. USDA, ARS. Eastern Regional Research Center, Philadelphia.
Whey Products Conference/1984. Proceedings. 1985. USDA, ARS. Eastern Regional Research Center, Philadelphia.
Whey Research Workshop II. Proceedings. 1979. N.Z. J. Dairy Sci. Technol. 14, 73–216.
Whittier, E. O. 1944. Lactose and its utilization: A review. J. Dairy Sci. 27, 505–537.
Widell, S. 1979. A lactosylurea whey product for feeding to ruminants. In:Proceedings, Whey Products Conference, 1978. U.S. Department of Agriculture, ARS. Eastern Regional Research Center, Philadelphia, PA.
Woychik, J. W. 1982. Whey and lactose. In: CRC Handbook of Processing and Utilization in Agriculture, Vol. I: Animal Products. I. A. Wolff (Editor). CRC Press, Boca Raton, Fla.
Young, H. 1970 The drying of whey and whey products. Proceedings, Whey Products Conference/1970. Pub. No. ARS-73–69, USDA, ARS. Eastern Regional Research Center, Philadelphia.
Zadow, J. G. 1984. Lactose: Properties and uses. J. Dairy Sci. 67, 2654–2679.
Zarb, J. M. and Hourigan, J. A. 1979. An enzymatic, cryoscopic method for the estimation of lactose in milk products. N.Z. J. Dairy Sci. Technol 14, 171.
Zerban, F. W. and Martin, J. 1949. Refractive indices of lactose solutions. J. Assoc. Agric. Chem. 32, 709–713.
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1988 Van Nostrand Reinhold Company Inc.
About this chapter
Cite this chapter
Holsinger, V.H. (1988). Lactose. In: Wong, N.P., Jenness, R., Keeney, M., Marth, E.H. (eds) Fundamentals of Dairy Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7050-9_6
Download citation
DOI: https://doi.org/10.1007/978-1-4615-7050-9_6
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-442-20489-1
Online ISBN: 978-1-4615-7050-9
eBook Packages: Springer Book Archive