Lactose Hydrolysis in Dairy Products
Lactose is the major disaccharide present in milk. Metabolism of lactose requires lactase which is present in the brush border of epithelial cells of the small intestine. Deficiency of this enzyme leads to malabsorption of lactose and fermentation of lactose occurs in gut which results in various ga...
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Springer Nature Switzerland : Imprint: Springer,
2025.
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| Հրատարակություն: | 1st ed. 2025. |
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| Առցանց հասանելիություն: | https://doi.org/10.1007/978-3-031-78207-7 |
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| 245 | 1 | 0 | |a Lactose Hydrolysis in Dairy Products |h [electronic resource] / |c edited by Priyanka Singh Rao, Heena Sharma, Sumit Arora, Laxmana Naik N. |
| 250 | |a 1st ed. 2025. | ||
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| 505 | 0 | |a Lactose Intolerance: an overview -- Market of lactose hydrolyzed dairy products -- β-galactosidases enzymes for lactose hydrolysis -- Approaches for lactose hydrolysis -- Processing parameters on lactose hydrolysis -- Production of lactose hydrolyzed dairy products -- Non-dairy dietary approach for lactose intolerant -- Health and regulatory aspects of lactose hydrolyzed dairy products -- Conversion of milk Lactose in other derivatives -- Challenges and Opportunities. | |
| 520 | |a Lactose is the major disaccharide present in milk. Metabolism of lactose requires lactase which is present in the brush border of epithelial cells of the small intestine. Deficiency of this enzyme leads to malabsorption of lactose and fermentation of lactose occurs in gut which results in various gastrointestinal disorders. Around 70% of the world population suffers from lactose intolerance. Such individuals face difficulty in consumption of milk and milk products. This has led to a great demand in market for the milk products which are either low in lactose or lactose free. Major advances have been made in the production of lactose-free dairy products through lactose hydrolysis processing methods. Most of the books available on lactose hydrolysis in dairy products were published from 1970-1990. Awareness on lactose intolerance has increased in past one decade and development of new strategies to address this issue are progressing at rapid rate. There is a great need for consolidated information representing all aspects of lactose hydrolyzed dairy products. Lactose Hydrolysis in Dairy Products addresses the significance and application of lactose hydrolyzed products from production to consumption. It mainly emphasizes the basic principles that are essential to understand the concept of lactose intolerance and the various processes utilized for production of lactose-free dairy foods. Methods such as enzymatic hydrolysis, membrane processing and fermentation are covered in full. Further coverage includes alternative approaches to combat lactose intolerance, conversion of lactose to other bioactive derivatives and their health effects and the regulatory aspects and the main challenges and potential solutions for the production of lactose hydrolyzed products. | ||
| 532 | 8 | |a Accessibility summary: This PDF does not fully comply with PDF/UA standards, but does feature limited screen reader support, described non-text content (images, graphs), bookmarks for easy navigation and searchable, selectable text. Users of assistive technologies may experience difficulty navigating or interpreting content in this document. We recognize the importance of accessibility, and we welcome queries about accessibility for any of our products. If you have a question or an access need, please get in touch with us at accessibilitysupport@springernature.com. | |
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| 650 | 0 | |a Food science. | |
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| 650 | 0 | |a Chemistry. | |
| 650 | 0 | |a Food |x Microbiology. | |
| 650 | 0 | |a Food |x Safety measures. | |
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| 650 | 2 | 4 | |a Food Chemistry. |
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| 700 | 1 | |a Sharma, Heena. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Arora, Sumit. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Naik N., Laxmana. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
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