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- Aïder, Mohammed, et al. Show all 2 Author
- International dairy journal 2019 v.89 pp. 6-20
- antioxidant activity; calcium chloride; electric current; electrical resistance; fouling; isomerization; lactose; lactulose; magnesium chloride; potassium chloride; scanning electron microscopy; whey
- ... Whey permeate (WP) was valorised through in situ isomerisation of lactose into lactulose by electro-activation. The effect of electric current intensity and salt (CaCl2, KCl and MgCl2) on the amount of lactose conversion into lactulose using WP (6%, w/w) and pure lactose (5%, w/w) solutions was studied. Lactose was converted into lactulose at a level of 35.1% when KCl at current intensity of 330 m ...