Lactose is described as an extremely functional ingredient, suitable for incorporation in a wide variety of food products. Lactose as a constituent of milk and whey products is widely used in the preparation of bakery items. Pure edible lactose is not used as such but it could be with considerable benefits claimed (Rajah and Blendford, 1988).
KeywordsRelative Sweetness Glucose Syrup Equilibrium Relative Humidity Hydrolyse Whey Syrup Maltose
Unable to display preview. Download preview PDF.
- Blendford, D.E. (1996) ‘Whey from waste to gold’, Int. Food Ingredients, Jan./Feb., 42–44. Cauvain, S.P. and Seiler, D.A.L. (1992) Equilibrium Relative Humidity and Shelf Life of Cakes, FMBRA Report 150.Google Scholar
- Rajah, K.K. and Blendford, D.E. (1988) Lactose in the Baking Industry, Association of Lactose Manufacturers, The Hague.Google Scholar