@article{article_289874, title={PRODUCTION OF LACTULOSE AND METHODS USED TO DETERMINATION}, journal={Food and Health}, volume={3}, pages={36–41}, year={2017}, DOI={10.3153/JFHS17005}, author={Şanlıdere Aloğlu, Hatice and Uran, Harun}, keywords={Lactulose,Dairy products,Determination,Obtain of lactulose}, abstract={<p class="MsoNormal" style="margin-top:6pt;margin-right:0cm;margin-bottom:3pt;margin-left:0cm;text-align:justify;"> <span style="font-size:10pt;">Lactulose
is a disaccharide, which is occurred as a result of isomerization of lactose
and a very valuable functional subtance. There are also several functional
properties of lactulose as well as technological importance. It goes through
the colon without any changes in the intestinal mucosa and used by probiotic
bacteria such as bifidobacteria which are useful for metabolism. Also it
encourages of these bacteria. In addition, it has been reported in many studies
that lactulose has significant support effect on probiotics against pathogen
bacteria. In this study, some informations are given about obtaining and
determining methods of lactulose and also the amount of lactulose in various
dairy products.  </span> </p> <p> </p>}, number={1}, publisher={Özkan ÖZDEN}