Lactose: The Milk Sugar from a Biotechnological Perspective

@article{Adam2004LactoseTM,
  title={Lactose: The Milk Sugar from a Biotechnological Perspective},
  author={Ana Cristina Adam and Marta Rubio-Texeira and Julio Polaina},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2004},
  volume={44},
  pages={553 - 557}
}
Abstract Lactose is a very important sugar because of its abundance in the milk of humans and domestic animals. Lactose is a valuable asset as a basic nutrient and the main substrate in fermentative processes that led to the production of fermented milk products, such as yogurt and kefir. In some instances, lactose also can be a problem as the causative agent of some diseases, such as lactose intolerance and galactosemia, or for being a by-product generated in huge amounts by the cheese… 
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