By V. H. Holsinger (auth.), P. F. Fox (eds.)
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Additional info for Advanced Dairy Chemistry Volume 3: Lactose, water, salts and vitamins
G. (1984) Lactose: properties and uses. J. , 67, 2654-79. G. (1986) Utilisation of milk components: whey, in Modern Dairy Technology. K. ) Elsevier Applied Science Publishers, London, pp. 273-316. G. (1991) Lactose utilization, in CSIRO Food Research Quarterly, 51(1 & 2), 99-106. E. J. (1983) Lactose enhances mineral absorption in infancy. J. Pediatr. Gastroenterol. , 2, 288-94. W.
4% solution has sweetness equal to that of a 4% sucrose solution. Its cooling effect (because of a negative heat of solution) is mild and not as pronounced as that of sorbitol or xylitol (Blankers, 1995). Lactitol can be tolerated by diabetics. Clinical trials have shown that its consumption does not increase blood glucose or insulin levels (Blankers, 1995). Apparently, lactitol is not absorbed or hydrolysed in the small intestine; instead, it is fermented in the large intestine to biomass and short-chain fatty acids.
100, 1429-31. H. (1978) Application of lactose modified milk and whey. , 32, 35-6, 38, 40. H. P. Wong, R. Jenness, M. H. , New York, pp. 279-342. H. E. (1991) Applications of lactase in dairy foods and other foods containing lactose. , 45(1), 92, 94-5. S. (1987) Anaerobic fermentation and ultra-osmosis, in Trends in Whey Utilization, Bulletin 212, International Dairy Federation, Brussels, pp. 77-83. R. A. (1990) Milk sugar making by membrane technology. 34 PHYSICAL AND CHEMICAL PROPERTIES OF LACTOSE Brief Comm.
Advanced Dairy Chemistry Volume 3: Lactose, water, salts and vitamins by V. H. Holsinger (auth.), P. F. Fox (eds.)