About the book
Lactose is the principal carbohydrate in the milk of mammals. The concentration of this disaccharide in cow´s milk is ∼4.6%, but in the milk from other species it can reach up to 10%. Consequently, lactose has a tremendous impact on nutrition and milk digestion. Lactose also has an essential influence in the manufacture of dairy products such as fermented milk, cheese, sweetened condensed milk and milk powders. Lactose is also widely used as a sweetener in the food industry, and as an excipient in the pharmaceutical industry. However, not only lactose but its derivatives are becoming more and more relevant in the food and pharmaceutical industries. The primary source for lactose recovering is the whey that is a by-product from the cheese industry. Lactose is retrieved from the cheese whey by crystallization; though, this process still has some shortcomings. This book aims to provide an overview of recent research advances on lactose by addressing topics like the physicochemical properties of lactose, lactose digestion, lactose recovery from cheese whey, lactose-free dairy products and lactose derivatives.