Preparation and purification of lactulose from sweet cheese whey ultrafiltrate
β Scribed by Hicks, Kevin B.; Raupp, Donna L.; Smith, Philip W.
- Book ID
- 126478499
- Publisher
- American Chemical Society
- Year
- 1984
- Tongue
- English
- Weight
- 683 KB
- Volume
- 32
- Category
- Article
- ISSN
- 0021-8561
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π SIMILAR VOLUMES
Salty whey is currently underutilized in the dairy industry because of its high salt content and increased processing and disposal costs. Salty whey accounts for 2 to 5% of the total whey generated during Cheddar and other dry-salted cheese manufacture. Because relatively little information is avail
## Abstract The paper presents the results of investigations into the technological possibilities of controlling the transgalactosylation process of lactose in permeate after whey ultrafiltration in order to improve the efficiency of galactooligosaccharides or lactulose synthesis. The synthesis eff