Lactose: Properties and Uses

Abstract

With the rapidly increasing application of ultrafiltration for both whey and milk processing, the need to develop commercial applications for the solids from milk and whey ultrafiltration permeate streams is becoming increasingly important. Given that the main component of these streams is lactose and that the market for lactose per se is limited and not likely to be capable of significant expansion, the major option available to the industry is to process the solids content of these streams to yield more commercially valuable products. Processing alternatives available to the industry include hydrolysis of lactose to the sweeter, more soluble monosaccharides, glucose and galactose; chemical modification of lactose to products such as lactitol, lactulose, lactosyl urea, lactobionic acid, and gluconic acid; and use of lactose streams as a fermentation feedstock. The commercial potential, limitations, and relevance of these systems is discussed, together with details on end product and nutritional aspects. © 1984, American Dairy Science Association. All rights reserved.