Lactose Hydrolysis in Dairy Products

Inbunden, Engelska, 2025

1 800 kr

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Beskrivning

Major advances have been made in the production of lactose-free dairy products through lactose hydrolysis processing methods.Most of the books available on lactose hydrolysis in dairy products were published from 1970-1990.

Produktinformation

Utgivningsdatum:2025-03-25
Mått:155 x 235 x 17 mm
Vikt:475 g
Format:Inbunden
Språk:Engelska
Antal sidor:190
Förlag:Springer International Publishing AG
ISBN:9783031782060

Utforska kategorier

Kemi inom Naturvetenskap och teknik
Biologi inom Naturvetenskap och teknik
Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Dr. Priyanka Singh Rao is a Dairy Chemistry Senior Scientist at Southern Regional Station, ICAR-National Dairy Research institute in Bengaluru, Karnataka, IndiaDr. Heena Sharma is a Livestock Product Technology Scientist at ICAR-National Dairy Research institute in Karnal, Haryana IndiaDr. Sumit Arora is a Dairy Chemistry Principal Scientist at ICAR-National Dairy Research institute in Karnal, Haryana, IndiaDr. Laxmana Naik is a Dairy Chemistry Senior Scientist at Southern Regional Station, ICAR-National Dairy Research institute in Bengaluru, Karnataka, India

Innehållsförteckning

Lactose Intolerance: an overview.- Market of lactose hydrolyzed dairy products.- β-galactosidases enzymes for lactose hydrolysis.- Approaches for lactose hydrolysis.- Processing parameters on lactose hydrolysis.- Production of lactose hydrolyzed dairy products.- Non-dairy dietary approach for lactose intolerant.- Health and regulatory aspects of lactose hydrolyzed dairy products.- Conversion of milk Lactose in other derivatives.- Challenges and Opportunities.