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Open access peer-reviewed Edited Volume

Lactose and Lactose Derivatives

Edited by Néstor Gutiérrez-Méndez

Autonomous University of Chihuahua

Lactose is a unique disaccharide found exclusively in the milk of mammals. This sugar has a crucial role in nourishing newborn and young mammals; however, some adults have difficulties in fully metabolizing lactose. Despite lactose intolerance in the population, the dairy industry produces 400,000 tons of crystalline lactose worldwide. The food and pharmaceutical industries use lactose as well as lactose derivatives in a wide variety of products. This book reviews some aspects of lactose properties and synthesis as well as recent advances in the recovery of lactose and lactose derivatives from cheese whey.

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Lactose and Lactose DerivativesEdited by Néstor Gutiérrez-Méndez

Published: November 11th 2020

DOI: 10.5772/intechopen.87477

ISBN: 978-1-83962-605-0

Print ISBN: 978-1-83962-604-3

eBook (PDF) ISBN: 978-1-83962-606-7

Copyright year: 2020

Books open for chapter submissions

2372 Total Chapter Downloads

3 Crossref Citations

3 Dimensions Citations


Open access peer-reviewed

1. Introductory Chapter: Lactose

By Néstor Gutiérrez-Méndez


Open access peer-reviewed

2. Lactose Synthesis

By Lorena Mardones and Marcelo Villagrán


Open access peer-reviewed

3. Membrane Applications for Lactose Recovering

By Antónia Teresa Zorro Nobre Macedo, Joana Filipa Oliveira Monteiro, David José Chaveiro da Silva Azedo, Elizabeth da Costa Neves Fernandes de Almeida Duarte and Carlos Dias Pereira


Open access peer-reviewed

4. Hundred Years of Lactitol: From Hydrogenation to Food Ingredient

By Sergio I. Martinez-Monteagudo, Kaavya Rathnakumar, Maryam Enteshari, Collette Nyuydze, Juan C. Osorio-Arias and Hiran Ranaweera


Open access peer-reviewed

5. Bioconversion of Lactose from Cheese Whey to Organic Acids

By José Manuel Pais-Chanfrau, Jimmy Núñez-Pérez, Rosario del Carmen Espin-Valladares, Marcos Vinicio Lara-Fiallos and Luis Enrique Trujillo-Toledo


Open access peer-reviewed

6. Value-Added Compounds with Health Benefits Produced from Cheese Whey Lactose

By Hada María Guevara-Alvarado, Néstor Gutiérrez-Méndez, Esther Carrillo-Pérez, Einar Vargas-Bello-Pérez and José Carlos Rodríguez-Figueroa


Edited Volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI

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