Presence and Significance of Lactulose in Milk Products: A Review
- 1 August 1961
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 44 (8) , 1375-1393
- https://doi.org/10.3168/jds.s0022-0302(61)89899-8
Abstract
Lactulose is produced from lactose during the heat processing and storage of certain dairy products. This sugar is somewhat sweeter and more soluble than lactose. It also seems to have unique growth promoting properties for certain desirable types of Lactobacilli in the intestinal tract of the infant. The chemistry and possible nutritional roles of this sugar are reviewed. The relationship of lactulose to bifidus factor and other carbohydrate moieties of milk also are considered.This publication has 88 references indexed in Scilit:
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