TY  - JOUR
TI  - Lactose and Lactose Derivatives
AB  - Milk is an important food substance and has a complex polydisperse system. The main components
of milk consist of lactose, protein, and lipids. Mineral substances and vitamins are also present in
milk as minor nutrients. Lactose known as milk sugar is the only carbohydrate in milk and it consists
of glucose and galactose. The content of lactose in milk has varied according to milk types.
Moreover, it is the most important energy source during the first years of human life, providing
almost half of the total energy needed by newborns. Lactose is obtained industrially from the
residues of cheese and casein production processes. Lactulose, lactitol, lactobionic acid,
galactooligosaccharide, lactosucrose, epilactose, and tagatose are commonly known lactose
derivatives. These derivates are produced from lactose using various methods such as epimerization,
oxidation, and reduction. In this review, up-to-date information about lactose, lactose derivatives,
and the production methods of lactose derivatives are given.
AU  - Oğuz, Şehriban
AU  - andiç, seval
DO  - 10.24925/turjaf.v10i6.1130-1137.4935
PY  - 2022
JO  - Türk Tarım - Gıda Bilim ve Teknoloji dergisi
VL  - 10
IS  - 6
SN  - 2148-127X
SP  - 1130
EP  - 1137
DB  - TRDizin
UR  - http://search/yayin/detay/537224
ER  -