Meet the editor

Néstor Gutiérrez-Méndez is currently a full professor in the Chemistry Faculty at the Graduate School of Food Science, Autonomous University of Chihuahua, Mexico. He obtained his DSc from the Research Center for Food and Development (CIAD)-Mexico-Hermosillo in 2008. He is an active member of the National Researchers System (level 2) belonging to the Mexican Council of Science and Technology (CONACyT). He has

authored/co-authored more than forty ISI journal articles and ten book chapters in prestigious editorials. His main research areas include dairy science and technology, the study of plant-derived compounds with antidiabetic effect, and the development of food-grade nano and microemulsions.

Contents

**Section 1**

Lactose Synthesis

**Section 2**

Introductory Chapter: Lactose *by Néstor Gutiérrez-Méndez*

*by Lorena Mardones and Marcelo Villagrán*

Membrane Applications for Lactose Recovering

*Elizabeth da Costa Neves Fernandes de Almeida Duarte* 

*by Sergio I. Martinez-Monteagudo, Kaavya Rathnakumar, Maryam Enteshari, Collette Nyuydze, Juan C. Osorio-Arias* 

Bioconversion of Lactose from Cheese Whey to Organic Acids

*Rosario del Carmen Espin-Valladares, Marcos Vinicio Lara-Fiallos* 

Value-Added Compounds with Health Benefits Produced

*by Hada María Guevara-Alvarado, Néstor Gutiérrez-Méndez,* 

*by José Manuel Pais-Chanfrau, Jimmy Núñez-Pérez,* 

*Esther Carrillo-Pérez, Einar Vargas-Bello-Pérez* 

Hundred Years of Lactitol: From Hydrogenation to Food Ingredient

*by Antónia Teresa Zorro Nobre Macedo,* 

*Joana Filipa Oliveira Monteiro, David José Chaveiro da Silva Azedo,* 

*and Carlos Dias Pereira*

*and Hiran Ranaweera*

*and Luis Enrique Trujillo-Toledo*

from Cheese Whey Lactose

*and José Carlos Rodríguez-Figueroa*

**Preface XI**

Lactose Properties and Synthesis **1**

**Chapter 1 3**

**Chapter 2 9**

Cheese Whey as a Source of Lactose and Lactose Derivatives **21**

**Chapter 3 23**

**Chapter 4 35**

**Chapter 5 53**

**Chapter 6 75**
