International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 5, Issue:11, November, 2016

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2016.5(11): 721-732

Lactulose: Significance in Milk and Milk Products
Sonali L. Parekh*, Smitha Balakrishnan, Subrota Hati and K. D. Aparnathi
Department of Dairy Chemistry, SMC College of Dairy Science, Anand Agricultural University, Anand-388110, India
*Corresponding author

Many kinds of lactose derivatives can be obtained using various methods, including epimerization, oxidation and reduction. Lactulose is not only utilized as an indicator substance for milk heat treatment but it also represents one of the most valuable lactose derivatives with therapeutical applications dating back to the middle of the last century. Lactulose is a non-caloric, synthetic disaccharide formed from one molecule each of fructose and galactose. Technologically, lactulose can be produced by the isomerization of lactose molecule in which a new ketose sugar from aldose by regrouping the glucose residue to the fructose molecule. It is widely used in pharmaceutical and food industries because of its beneficial effects on human health. In particular, lactulose, galactooligosaccharide and lactitol are used in foodstuffs and pharmaceuticals, and new lactose derivatives such as epilactose and tagatose have also recently received attention.

Keywords: Epimer, Isomerization, Prebiotic, Endotoxemia.

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How to cite this article:

Sonali L. Parekh, Smitha Balakrishnan, Subrota Hati and K.D. Aparnathi. 2016. Lactulose: Significance in Milk and Milk Products.Int.J.Curr.Microbiol.App.Sci. 5(11): 721-732. doi:
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