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  • Lactose is a sugar which is found most notably in milk. Lactose makes up around 28% of milk.
  • Its systematic name is β-D-galactopyranosyl-β-D-glucopyranose.
  • Lactose is a disaccharide that consists of β-D-galactose and β-D-glucose fragments bonded through a β1-4 glycosidic linkage.
  • Lactose is a carbohydrate and contributes approximately 4 calories per gram.
  • Lactose is commercially available as spray-dried lactose and crystalline lactose.
  • Lactose is a disaccharide carbohydrate which is only produced as part of the milk of mammals and as a storage carbohydrate in the seeds of a few plants.
  • Food-grade lactose is produced from fresh sweet whey by crystallizing an oversaturated solution of whey or permeate and drying it into a powder.
  •  Special processes of crystallization, grinding, fractionation and sifting produce types of lactose that differ from each other in particle size and distribution.
  • The first major application of lactose was as a Penicillium growth medium for the production of penicillin.
  • Today, lactose is widely used in the food and confectionery industries since it has a low sweetness (30% that of sucrose), binds flavours and aromas and increases the storage life of products.
  • Lactose is used in preparing baked goods as it will undergo the Maillard reaction with proteins and thus produce a browning effect.
  • As human milk contains 7% lactose , lactose is added to cow's milk in the preparation of infant formula.
  • Today, lactose is widely used in the food and confectionery industries since it has a low sweetness, binds flavours and aromas and increases the storage life of products.
  • α-lactose is also used for the production of various other compounds. These include lactitol (in diabetic products, low calorie sweeteners and slimming products), lactic acid (widely used in the food industry), and lactulose (a lactose isomer, used by the food industry).
  • Lactose derivatives such as lactulose, lactitol alongside galactooligosaccharides are showing interesting new application opportunities and significant annual growth rates.
  • Lactose
  • Lactose Ingredients
  • Lactose free Milk & milk Powder as a raw Materials of functional foods
  • A Calorimetric and Equilibrium Investigation of the Hydrolysis of Lactose.
  • Lactose Crystallization in Dry Products Of Milk.
  • The Manufacture of Lactose
  • Dairy Processing
  • Optimization of Wet Granulation Formula and Process for Lactose Matrix
  • Practical Considerations for Profitable Production of Lactose and Permeate Powders
  • Defining quality of lactose sources used in swine diets
  • Review of Processes and Products for Utilization of Lactose in Deproteinated Milk Serum
  • Abundance of lactose assimilating yeasts from Nepalese Murcha
  • Lactose Hydrolysis By Yeast Lactase
  • Lactose intolerance
  • Kefir improves lactose digestion and tolerance in adults with lactose maldigestion
  • Management & Treatment of Lactose Malabsorbtion

  • Determination of Lactose in Milk Products by High-Performance Liquid Chromatography
  • New approach for high purity lactose -utilising the by-products from whey
  • Scope of the thesis
  • Lactose Processing Technology
  • Formulation of Lactose for Inhaled Delivery Systems
  • Near-infrared mass median particle size determination of lactose monohydrate, evaluating several chemo metric approaches
  • Low lactose and lactose-free milk and dairy products - prospects, technologies and applications
  • Evaluation of a New Coprocessed Compound Based on Lactose and Maize Starch for Tablet Formulation
  • Quantitation of the Amorphicity of Lactose using Material Pockets
  • Lactose
  • Lactose/D Galactose kit
  • Lactose
  • Lactose Monohydrate
  • Lactose
  • Safety data for d-(+)-lactose
  • Process for Crystallizing amorphous Lactose in milk powder
  • Method for increasing lactose tolerance in mammals exhibiting lactose intolerance
  • Nucleotide Enriched Humanized Milk & Process For its Preparation
  • Pharmaceutical Moxifloxacin preparation
  • Synthesis of Ascorbic acid from Lactose
  • Water soluble Biotin Containing preparation
Company Profiles
  • Company From India
  • Company From Maharasthra
  • Company From Nether land
  • Company From New Zealand
  • Company From Uttar pradesh
Consultants & Project
  • Consultant From Denmark
  • Consultant From Germany
  • Consultant From New Zealand
  • Consultant From Sweden
  • Consultant From US
  • Consultant From USA
  • Comparing Lactose Percentage between Whole Milk and Powdered Milk
  • Frozen yogurt for lactose intolerant persons
  • Matrix Effects on the Kinetics of Lactose Hydrolysis in Fermented and Acidified Milk Products
Product & Application
  • Food Grade Lactose
  • Glutathione Resins
  • Ingredient for
    Nutrition and Healthy Life
  • Lactose
  • Lactose / Sucrose
  • Use of Tris and lactose extenders in preservation of camel semen at refrigerated temperature
  • Whey Products & Lactose in Confectionery applications
  • Lactose Properties and Uses
  • Non-lactose products gain market in Asia
  • Market developments and industry challenges for lactose and lactose derivatives
  • Evaluating Differences in Desired Brand Image in Two Markets
  • The World Market for Whey and Lactose Products
  • Modern Challenges for Lactose & Derivatives

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