Affiliation:
1. National College of Food Technology, University of Reading, Weybrldge, Surrey, England
Abstract
Lactose is the major carbohydrate of mammalian milk but its concentration in milks from different species varies considerably. Dietary lactose is responsible for a number of ill-effects in many species including man, both in normal and abnormal conditions of the organism. Although etiologically perplexing, certain distinct nutritional advantages have been attributed to lactose, and technologically we already know how to harness its properties to advantage.
Publisher
International Association for Food Protection
Cited by
2 articles.
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1. Dairy Industry;Enzymes in Food Processing;1975
2. Colorimetric determination of sugars in sweetened condensed milk products;Journal of the Science of Food and Agriculture;1974-11