:Lactose is a unique disaccharide, which occurs exclusively in the milk of mammals. Lactose can be converted to various derivatives like, lactulose, galacto-oligosaccharides, lactobionic acid, lactosucrose, lactitol, tagatose, lactic acid etc., using laboratory or industrial processes. They find application in foods and pharmaceutical preparations as prebiotics to promote gut health. Similarly to non-digested lactose, these compound enhance the intestinal absorption of calcium and magnesium. The potential health benefits of lactose derivatives have been a subject of growing commercial interest in the context of health-promoting functional foods. So far, treatment of constipation and hepatic encephalopathy, enhancement of mineral absorption, prebiotic action, treatment of colon carcinogenesis, treatment of inflammatory bowel disease have been most studied for their physiological effects. This review covers the physical, chemical and functional properties of Lactose derivatives and their applications in food, dairy and pharmaceutical industries.

The burfi prepared with addition of orange pulp in sweetened khoa is popularly known as Santra burfi in Maharashtra and it has great commercial potential owing to its typical taste. The present investigation was carried out with a view to generate technological data, which is requisite in product standardization and mechanization. The santra burfi was prepared by varying the rates of orange pulp addition and was tested for various textural properties such as hardness, cohesiveness, gumminess, chewiness, adhesiveness and springiness with TA-XT2i Texture Analyzer using two-bite compression. The data of product composition and quantified properties were analyzed using correlation and regression techniques. The hardness was found to have positive correlation with proteins, fat and ash content while the moisture and level of orange pulp had negative correlation. Similar trends were observed for springiness, gumminess, chewiness and cohesiveness with the exception of ash. On the contrary, the mean adhesiveness showed negative correlation with protein, fat and ash content and shown positive correlation with moisture content and level of orange pulp. The regression equations were also fitted for explaining the interrelationships between the textural properties as functions of product composition.

In this study, physico-chemical and heat induced changes during the preparation and storage of UHT milk were evaluated. Parameters such as pH, acidity, viscosity, sedimentation, colloidal calcium (Ca), colloidal magnesium (Mg), hydroxyl methyl furfural (HMF), lactulose and color value were evaluated. During conversion of raw milk to UHT milk, there was slight increase in viscosity, colloidal Ca, colloidal Mg, HMF, lactulose and colour value, while decrease in pH value was observed. During storage of UHT processed milk there was significant (p<0.001) increase in viscosity, a value, b value, HMF and lactulose content, whereas a significant (p<0.001) decrease in pH, colloidal Ca, colloidal Mg and L value was observed. Increase in acidity, sedimentation content and formation of Maillard browning products adversely affected the quality of UHT milk. These changes were noticed more in UHT processed milk stored at 30°C vis-à-vis 5°C.

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