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Lactose and Lactose Derivatives

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Whey and Lactose Processing

Abstract

Lactose is the major carbohydrate in the milk of most mammals, being synthesized in the mammary gland from galactose and glucose. The occurrence of lactose in milk from different mammals is reviewed by Jenness & Sloan (1970) and Jenness & Holt (1987), who reported on work that showed lactose to be absent or very low in the milk from some animals, including sea lions, some seals and opossums. Lactose varies widely in the milk of various mammals. The variation in the lactose content found by Jenness & Sloan (1970) for milk from 21 different mammals is shown in Table1, arranged in order of increasing lactose content. For these animals the lactose content ranged from 2.0% for mink to 7.3% for baboons. On the basis of water content, lactose ranged from 25.4 g/kg water for mink to 84.3 g/kg water for the baboon. There was no consistent relationship between lactose and total solids or lactose and non-fat solids.

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  1. Ohio State University, Columbus, Ohio, 43210, USA

    W. James Harper

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  1. Division of Food Processing, CSIRO, Victoria, Australia

    J. G. Zadow

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Harper, W.J. (1992). Lactose and Lactose Derivatives. In: Zadow, J.G. (eds) Whey and Lactose Processing. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-2894-0_9

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  • DOI: https://doi.org/10.1007/978-94-011-2894-0_9

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