Lactose utilisation. [Conference paper]

Zadow, J.G. . Div. of Food Processing

Lactose utilisation. [Conference paper]

1991

Zadow, J.G. (Commonwealth Scientific and Industrial Research Organisation, Highett (Australia). Div. of Food Processing)

The structure and physical and chemical properties of lactose are discussed and compared with other saccharides. The utilization of lactose in a range of foods, including infant foods, confectionery, meat, packed goods and biological media, are outlined. Increased utilization of lactose will probably be the result of developments in infant food and confectionery, together with its use for the production of lactose hydrolysed products and fermented products.

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AGROVOC Keywords

alimentos desarrollo de un producto lactosa lactose produit alimentaire

Bibliographic information

Published in

CSIRO Food Research Quarterly (Australia)

Volume 51 Issue 12 ISSN 0310-9070

Pagination

pp. 99-106

Other Subjects

Developpement de produit; Propiedades fisico-quimicas; Lactoserum; Patisserie confiserie; Pasteleria-confiteria; Propriete physicochimique; Produccion potencial; Suero de la leche; Possibilite de production

Language

English

Note

3 tables, 2 fig., 47 ref.

Type

Conference

Dairy Ingredients - Production and Utilisation, Melbourne, Vic (Australia), 6 Mar 1991

In AGRIS since: 1996-08-15

Format: AGRIS AP

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Lactose utilisation. [Conference paper]

1991

AGROVOC Keywords

Bibliographic information