Presence and Significance of Lactulose in Milk Products: A Review

Lactulose is produced from lactose during the heat processing and storage of certain dairy products.This sugar is somewhat sweeter and more soluble than lactose.It also seems to have unique growth-promoting properties for certain desirable types of Lactobacilli in the intestinal tract of the infant.The chemistry and possible nutritional roles of this sugar are reviewed.The relationship of lactulose to bifidus factor and other carbohydrate moieties of milk also are considered.TABLE 1 l~Ionosaccharides and riated compounds" occurring in milk, either free or combined Combined with casein with whoy proteins with other carbohydrates Content Content Species Free b % (66) Constituents % (129) Constituents Constituents IGal.(14, 57, 94, Hex.0.24 Gal.(3, 95, 116, 125) Gal. 5% Gal.(3, 131) Gal.(77, 133) 118, 123) Neut.(77, 133.)G]u.(14, 18, 57, 94, Hxa.0.18 Glu.(116) Hxa.0.5 Man.(3, 131) Glu.(77, 133) Cow ~ 118, 123, 133) ~ Sedoheptulose (107) Neut.¢ 0.39 Man. (3, 95, 116)Fuc.(131) Glu.A (133) Neut.(130) Neur.(131) Man.(133) Glu. A. (3, 95) Glu.A (3)