Lactose

Lactose (milk sugar) is obtained by the crystallization of whey. It is used in medicine production according to the light taste in the baby food. Although Lactose purification processes have discovered in 1940, but only %5 of the world is used Lactose production for this purpose. There are some available processes to be used directly on the fermentation relating glucose and galactose which are obtained by lactose hydrolysis, as well. [Aktaş, N.,‘‘Purification process of whey waste water in Fluidized bed biofilm reactor and system performance modeling’’, Doctoral Thesis, Hacettepe University Institute of Science, Ankara, 12-21 (2003).]. As hydrolyzed lactose solutions are sweeter than lactose, it may be used in dessert production. Glucose is transformed to fructose by using isomerase enzyme and more increased amount of sweetener may be obtained. The sweetening level of Lactose is associated with lactose reduction to lactitol and it may be used as an ingredient in low calorie foods.