Physical and Chemical Properties of Lactose

  • V. H. Holsinger

Abstract

The primary carbohydrate of the milk of most mammals is lactose (4-O-β-D-galactopyranosyl-D-glucopyranose), commonly called milk sugar, and milk is the sole source of lactose for all practical purposes. However, the California sea lion and other Pacific pinnipeds have no lactose in their milks (Pilson and Kelly, 1962; Pilson, 1965; Johnson et al. 1974; Stewart et al., 1983). Milks of monotremes, such as the echidna and platypus, contain less than 0.1% lactose (Morrissey, 1985), while human milk contains one of the highest levels of lactose at about 7% (Renner, 1983). Bovine milks average 4.8% anhydrous lactose, amounting to about 50% of the total solids of skimmed milk.

Keywords

Whey Protein Total Solid Maillard Reaction Cheese Whey Lactose Hydrolysis 
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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© Springer Science+Business Media Dordrecht 1997

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  • V. H. Holsinger

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