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Lactose and Lactose Derivatives
Turkish Journal of Agriculture: Food Science and Technology, 2022 Milk is an important food substance and has a complex polydisperse system. The main components of milk consist of lactose, protein, and lipids. Mineral substances and vitamins are also present in milk as minor nutrients.
Seval Andiç, Şehriban Oğuz
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On the Formation of Lactose [PDF]
Biochemical Journal, 1907 n ...
F. H. A. Marshall, J. M. Kirkness
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Lactose Solubility and Lactose Crystal Formation
Journal of Dairy Science, 1926 Summary 1.The crystalline form of lactose was studied. The crystals were precipitated from diverse solutions and mixtures, such as lactose-in-water, lactose-in-sucrose solutions of high and low concentrations, lactose-in-milk, plain condensed milk and sweetened condensed milk. 2.Lactose crystals belong to Class C 2 .
Otto Frederick Hunziker, Bryn H. Nissen
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Advances in Low-Lactose/Lactose-Free Dairy Products and Their Production
Foods, 2023 With increasing health awareness worldwide, lactose intolerance has become a major concern of consumers, creating new market opportunities for low-lactose/lactose-free dairy foods.
Aili Li +7 more
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Lactose Sensitivity and Lactose Malabsorption: The 2 Faces of Lactose Intolerance
Journal of Neurogastroenterology and Motility, 2021 Self-reported lactose intolerance (LI) is frequent in patients with functional bowel disorders (FBD) that could be interpreted as irritable bowel syndrome (IBS). The present study aims to characterize the responses of patients with FBD, without small intestinal bacterial overgrowth (SIBO), and LI, in terms of lactose malabsorption (LM) and lactose ...
Michel Bouchoucha +5 more
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Lactose intolerance and the importance of lactose-free dairy products in this condition (Review) [PDF]
Journal of Social Sciences, 2021 The paper is a review of the importance of expanding the lactose-free dairy segment to give consumers the opportunity to consume milk and dairy products if they suffer from lactose intolerance. When there is a lactase deficiency in the body, in the small
BULGARU, Viorica +2 more
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LACTOSE-FREE DAIRY PRODUCTS: PROSPECTS FOR THE PRODUCTION
Новые технологии, 2022 Milk is a fundamental component of the human diet. Approximately 60% of the adult population worldwide has lactose intolerance. Lactose intolerance occurs due to the inability of the small intestine to produce enough enzymes to digest lactose.
Mohammed El Amine Khelef +2 more
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Foods, 2022 The recent growing interest in lactose intolerance has resulted in the proliferation of lactose-free products by food manufacturing companies. Since updated papers about lactose and its uses are missing, the main purpose of this review is to investigate ...
Simona Dominici +7 more
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Crystals, 2021 Lactose is a commonly used excipient with two isomers. Different isomers have different properties, especially in terms of solubility. This work is mainly to explore the influence of different a/β ratio lactose on drug dissolution.
Jia Xiang +5 more
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Genetic association between somatic cell score and milk lactose in early- to mid-lactation of first calving Fleckvieh cows [PDF]
Journal of Central European Agriculture, 2018 The present study aimed to assess genetic correlations of milk lactose (percentage and yield), lactose to fat ratio and lactose to protein ratio with somatic cell score (SCS) in the first half of lactation, the period with the highest risk of mastitis in
Angela Costa +5 more
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