Titlebook: Developments in Dairy Chemistry—3; Lactose and Minor Co P. F. Fox Book 1985 Elsevier Applied Science Publishers Ltd 1985 Vitamin.chemistry.

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,Modification of Lactose and Lactose-Containing Dairy Products with β-Galactosidase,ysis are, in combination, sweeter, more soluble, more easily fermented and directly absorbed from the mammalian intestine. These changes are the bases for the production of new foodstuffs such as lactose-hydrolysed milk and whey, and products derived therefrom.

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Lactose: Chemical and Physicochemical Properties,k of the echidna are the trisaccharide fucosyl-lactose (29%) and the tetrasaccharide difucosyl-lactose (13%), which are, incidentally, minor components of human milk. and absent from the milk of marsupials.. Marsupial milk usually contains less than 3% of lactose and about 5% of oligosaccharides that yield galactose on hydrolysis..

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Vitamins in Bovine and Human Milks,in the enzyme gulonolactone oxidase which is essential for vitamin C synthesis from dietary D-glucose or D-galactose. The vitamins have no chemical resemblance to each other, but because of a similar role in metabolism they are considered together. They are generally divided into two major groups: fat-soluble and water-soluble.

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Lactose: Chemical and Physicochemical Properties,ctose usually occurs free but small amounts occur in the form of lactose-containing oligosaccharides while galactose is present in a number of oligosaccharides and glycoproteins. Lactose constitutes only a small proportion of the free carbohydrate in the milk of monotremes: 8% in the echidna, 1% in

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Developments in the Chemistry and Chemical Modification of Lactose,ides of milk and blood group substances, together with more sophisticated synthetic and analytical techniques emerging, this trend is likely to continue. Despite this, lactose as a raw material has yet to reach its full potential. Some progress has been achieved in the use of lactose and its hydroly

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