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Las bacterias lácticas hidrolizan la lactosa en sus hexosas y estas se trasforman en ácido láctico.
Importante para la producción de derivados lácteos
Lactosa poca capacidad edulcorante.
En la leche se enmascara el dulzor por la presencia de caseinas
En sueros lácteos la lactosa es un 70-75%.
En leche fresca solo debe existir 0.05% de ácido láctico! La leche se corta cuando sube a 0.5%
Lactosa
Azucar raro en la naturaleza
Fuente básica de galactosa para los seres vivos
Estable en el circuito alimentario,pocos enzimas la destruyen
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