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Lactose: Enzymatic Modification

  • R. R. Mahoney

Abstract

Lactose can be hydrolysed enzymatically to its constituent monosaccharides, galactose and glucose. This conversion is of interest from the standpoint of both food technology and nutrition since the product sugars are, in combination, sweeter, more soluble, more easily fermented and more readily absorbed from the mammalian intestine than lactose. These attributes are the bases for the production of low-lactose milk, lactose-hydrolysed whey and various products derived from them

Keywords

Cheese Whey Enzymatic Modification Kluyveromyces Marxianus Cheddar Cheese Lactose Hydrolysis 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© Springer Science+Business Media Dordrecht 1997

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  • R. R. Mahoney

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