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Lactose: Properties and Uses

  • Published:1984-11 Issue:11 Volume:67 Page:2654-2679
  • ISSN:0022-0302
  • Container-title:Journal of Dairy Science
  • language:en
  • Short-container-title:Journal of Dairy Science

Author:

Zadow J.G.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference208 articles.

1. Utilization of whey for production of microbial protein and lipid;Abraham;J. Food Sci. Technol. India.,1979

2. Technological possibilities for products with hydrolysed lactose;Abrahamsen;Meieriposten,1982

3. Milk drinking and lactase. II. Lactose hydrolysis;Adachi;Anim. Husb.,1981

4. Role of the digestive flora in the adaptation of the rat to a lactose-containing diet;Adrian;Int. J. Vitam. Nutr. Res.,1978

5. The effect of the hydrolysis of lactose in whey on its value in the feeding of growing-finishing pigs;Alaviuhkola;Acta Agric. Scand.,1980

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1. Harnessing valorization potential of whey permeate for D-lactic acid production using lactic acid bacteria;Biomass Conversion and Biorefinery;2023-10-27

2. Optical constants of lactose pumped by strong terahertz waves;2021 International Conference on Optical Instruments and Technology: IRMMW-THz Technologies and Applications;2022-07-08

3. Deep neural network for generalizing and forecasting on-demand drying kinetics of droplet solutions;Powder Technology;2022-05

4. Microfluidic Antisolvent Crystallization of Lactose: Effect of Process Parameters;Waste and Biomass Valorization;2022-02-01

5. Low Lactose Milk Products;Encyclopedia of Dairy Sciences;2022
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