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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