Alfasol Lactose (milk sugar) 5 Kg

Name: Alfasol Lactose (milk sugar) 5 Kg
Brand: Alfasol
SKU: TR-GR-TR-p-75834754
Price: 89.99 USD
Availability: InStock

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Alfasol Lactose (milk sugar) 5 Kg

Regular Price: US$105.99

Special Price US$89.99

Availability: In stock

Supplier: Alfasol

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Herbs & Spices & Seasonings Powdered Spices & Seasonings Gourmet Rubs

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LACTOSE (MILK SUGAR)

Lactose, also known as milk sugar, is a creamy-white, pure-flavored, sweet disaccharide found only in milk.

Lactose is the most important carbohydrate in milk. It is a monohydrate.

The proportion of lactose, a disaccharide composed of galactose and glucose, is 4.8 in cow's milk, 7 in breast milk, 4.6 in sheep's milk, and 4 in goat's milk.

If we express the sweetness level of sucrose as 0, lactose remains between -30 .

Since lactose participates in the osmotic system along with mineral substances, the proportion of this milk component varies considerably in milk.

The lactose content in milk obtained from breast diseases decreases to a greater or lesser extent.

The sweetness level of lactose is relatively low. If the sweetness level of sucrose is expressed as 100 , lactose represents a value of 25 .

LACTOSE (MILK SUGAR) USES

After crystallization, lactose is used in the bakery, pastry, and confectionery industries, as well as in the production of chocolate drinks, syrups, and dietetic foods.

It is used to preserve bakery products because it is easily fermented by yeast.

It can be used as a sugar substitute in foods where calcium absorption is important.

LAKTOZ (SÜT SEKERI)

Süt sekeri de denen Laktoz, dogada sadece sütte bulunan, krem-beyaz renkte, saf bir aromaya sahip, tatli bir disakkarittir.

Laktoz Sütün en önemli karbonhidratidir. Monohidrattir.

Galaktoz ve Glikozdan meydana gelmis bir disakkarit olan laktozun inek sütündeki orani ortalama 4.8, anne sütünde 7, koyun sütünde 4.6, keçi sütünde de ortalama 4 dür.

Sakkarozun tatlilik derecesini 0 olarak ifade edersek, Laktoz -30 arasinda kalir.

Laktoz, mineral maddelerle birlikte ozmotik sisteme istirak ettigi için bu süt bileseninin orani sütte pek fazla degisiklik göstermektedir.

Meme hastaliklarindan, elde edilen süttekiLaktoz orani az veya çok oranda düsüs göstermektedir.

Laktozun tatlilik derecesi nisbi olarak düsük bulunmakta, sayet sakkorozun tatlilik derecesi 100 olarak ifade edilirse Laktoz 25'lik bir deger göstermektedir.

LAKTOZ (SÜT SEKERI) KULLANIM ALANLARI

Laktoz kristalize edildikten sonra ekmekçilik, pastacilik ve sekerleme sektörlerinde, çikolatali içecekler, suruplar ve diyetetik besinlerin üretiminde kullanilir.

Mayalar tarafindan kolaylikla fermente oldugu için firincilik ürünlerinin dayanikliligini saglamak için kullanilir.

Kalsiyum emilimine önem verilen gidalarda seker olarak kullanilabilir