Get Advanced Dairy Chemistry Volume 3: Lactose, water, salts and PDF

By V. H. Holsinger (auth.), P. F. Fox (eds.)

ISBN-10: 1475744099

ISBN-13: 9781475744095

ISBN-10: 1475744110

ISBN-13: 9781475744118

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Additional info for Advanced Dairy Chemistry Volume 3: Lactose, water, salts and vitamins

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More recently, however, an HPLC reference method and GC methods have been evaluated by the International Dairy Federation and a standard developed (IDF, 1991). 5 mg per 100 ml. Direct UHT heating gives milks with lactulose contents of < 9 mg per 100 ml whereas indirect UHT -heated milks have lactulose contents of > 19 mg per 100 ml. 6 Hydrolysis Lactose may be hydrolysed either enzymatically or by dilute solutions of strong acids. The initial products of acid hydrolysis are the component monosaccharides, glucose and galactose, in equal proportions.

More recently, however, an HPLC reference method and GC methods have been evaluated by the International Dairy Federation and a standard developed (IDF, 1991). 5 mg per 100 ml. Direct UHT heating gives milks with lactulose contents of < 9 mg per 100 ml whereas indirect UHT -heated milks have lactulose contents of > 19 mg per 100 ml. 6 Hydrolysis Lactose may be hydrolysed either enzymatically or by dilute solutions of strong acids. The initial products of acid hydrolysis are the component monosaccharides, glucose and galactose, in equal proportions.

V. (1969) The crystallization of lactose with particular reference to its occurrence in milk powder, in Proc. First Int. Congr. Food Sci. Techno!. Vol. 1. M. ) London, September 18-21, 1962, Gordon and Breach Science Publishers, New York, pp. 237-45. Carie, M. , New York, pp. 1-249. Carie, M. and Kalab, M. (1987) Effects of drying techniques on milk powders (sic) quality and microstructure: a review. Food Microstructure, 6, 171-80. E. , Jr. (1978) Reaction of lactose with urea. Carbohydr. , 65, 3ll-13.

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Advanced Dairy Chemistry Volume 3: Lactose, water, salts and vitamins by V. H. Holsinger (auth.), P. F. Fox (eds.)


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