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Article: Lactose: The Milk Sugar from a Biotechnological Perspective
- Article from:
- Critical Reviews in Food Science and Nutrition
- Article date:
- October 1, 2004
- Author:
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Copyright informationCopyright CRC Press 2004. Provided by ProQuest LLC. (Hide copyright information)
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Lactose is a very important sugar because of its abundance in the milk of humans and domestic animals. Lactose is a valuable asset as a basic nutrient and the main substrate in fermentative processes that led to the production of fermented milk products, such as yogurt and kefir. In some instances, lactose also can be a problem as the causative agent of some diseases, such as lactose intolerance and galactosemia, or for being a by-product generated in huge amounts by the cheese industry. The study of the biochemical reactions leading to the synthesis and assimilation of lactose has provided valuable models for the understanding of biosynthetic and catabolic processes. Lactose-hydrolyzing ...
Related newspaper, magazine, and journal articles:
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Article: Lactose intolerance is more common than people think, local doctor says
The Topeka Capital-Journal;
March 6, 2000 ;
700+ words
......significant amount of lactose, the main sugar found in milk, said Diane Wagner...before you swear off milk for good, make sure that you are really lactose intolerant, Wagner...patient 50 grams of lactose -- the amount in four glasses of milk -- and then measure...
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