Open access peer-reviewed Edited Volume


Néstor Gutiérrez-Méndez

Autonomous University of Chihuahua


Physicochemical Properties Lactose Digestion Lactose Intolerance Cheese Whey Lactase Fermentation Membrane Technology Lactose Free Milk Lactulose Galacto-oligosaccharides Lactitol Lactobionic Acid

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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.

Publishing process

Book initiated and editor appointed

Date completed: October 9th 2019

Applications to edit the book are assessed and a suitable editor is selected, at which point the process begins.

Chapter proposals submitted and reviewed

Deadline for chapter proposals: October 30th 2019

Potential authors submit chapter proposals ready for review by the academic editor and our publishing review team.

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Approved chapters written in full and submitted

Deadline for full chapters: December 29th 2019

Once approved by the academic editor and publishing review team, chapters are written and submitted according to pre-agreed parameters

Full chapters peer reviewed

Review results due: March 18th 2020

Full chapter manuscripts are screened for plagiarism and undergo a Main Editor Peer Review. Results are sent to authors within 30 days of submission, with suggestions for rounds of revisions.

Book compiled, published and promoted

Expected publication date: May 17th 2020

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About the editor

Néstor Gutiérrez-Méndez

Autonomous University of Chihuahua

Prof. Néstor Gutiérrez-Méndez has been a researcher in the Chemistry Faculty at the Autonomous University of Chihuahua (UACH), Mexico since 2008. He received his M.Sc. degree (Food Science and Technology) in 2004 from the UACH and earned his Doctorate (Food Science) in 2008 from the Research Center for Food and Development (CIAD). He is a member of the Mexican National Researchers Registry since 2009. He won two times (2006, 2011) the National Award in Food Science and Technology (PNCTA). His research focuses on Dairy Science and Technology, with a particular interest in the crystallization of lactose, the use of plant-derived proteases for cheese making, and the enzymatic modification of milk fat.

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