Lactose

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
Chapter

Abstract

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).

Keywords

Relative Sweetness Glucose Syrup Equilibrium Relative Humidity Hydrolyse Whey Syrup Maltose 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Bibliography

  1. 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
  2. Rajah, K.K. and Blendford, D.E. (1988) Lactose in the Baking Industry, Association of Lactose Manufacturers, The Hague.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
    • 1
  1. 1.Baking Technology Consultancy UnitSouth Bank UniversityLondonUK

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