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Journal of Dairy Science Vol. 59 No. 3 581-587
© 1976 by American Dairy Science Association ®
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Use of Milk Derivative, Lactose, in Other Foods

T. A. Nickerson

Department of Food Science and Technology, University of California, Davis 95616

ABSTRACT

Samples are drawn from the literature to illustrate how lactose can be used to advantage in foods. These uses are based on relative sweetness, browning reaction, protein stabilizing properties, alteration of crystallization patterns, flavor accentuation, selective fermentation, and the nutritional attributes of lactose.






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Copyright © 1976 by the American Dairy Science Association ®.