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22 Μαΐ 2024 · 1. Introduction. The production and consumption of dairy products worldwide have increased in recent years, driven by factors such as population growth, rising incomes, and dietary preferences. Specifically, milk production is projected to reach 1020 million tons by 2030, making it the most consumed dairy product, followed by cheese [1].
Its molecular formula is C 12 H 22 O 11, its systematic name being β- d -galactopyranosyl- (1 → 4)- d -glucose. As the glucose can exist in two forms (the α-pyranose form or the β-pyranose form), in contrast to galactose (which only has the β-pyranose form), lactose in aqueous solutions can be present in two anomeric forms, α-lactose and β-lactose.
26 Μαρ 2019 · Lactose Hydrolysis. Chapter. pp 361–408. Cite this chapter. Download book PDF. Whey and Lactose Processing. J. Greig Zadow. 989 Accesses. 4 Citations. Abstract. Lactose, the major component of milk, whey and permeate solids, is probably the least valuable component of these substances and the most difficult to utilize.
Lactose is a disaccharide derived from glucose and galactose, produced by the mammary glands. From: Advances in Colloid and Interface Science, 2014. Add to Mendeley. Set alert. Chapters and Articles. You might find these chapters and articles relevant to this topic. Carbohydrates in Milks: Analysis, Quantities, and Significance.
1 Ιουλ 2008 · Various approaches to lactose hydrolysis leading to increased solubility, higher sweetness and expanded availability of milk and dairy products for lactose intolerant consumers are compared with an emphasis on crude enzyme extracts.
1 Νοε 2015 · Lactose hydrolysis. β-galactosidase. Immobilized enzyme. Calcium alginate. Response surface methodology. 1. Introduction. The dairy industry is one of the most polluting of various industries, not only in terms of huge volume of effluent that is being produced but also in terms of its characteristics.
The thermodynamics of the hydrolysis of lactose to glucose and galactose have been investigated using both high pressure liquid chromatography and heat- conduction microcalorimetry.
