Lactose is a disaccharide derived from the condensation of galactose and glucose, which form a β-1→4 glycosidic linkage. Its systematic name is β-D-galactopyranosyl-(1→4)-D-glucose. The glucose can be in either the α- See more

Infant mammals nurse on their mothers to drink milk, which is rich in lactose. The intestinal villi secrete the enzyme lactase (β-D-galactosidase) to … See more

Its mild flavor and easy handling properties have led to its use as a carrier and stabiliser of aromas and pharmaceutical products. Lactose is not added directly to many foods, … See more

• Lac operon
• Lactic acid
• Lactose intolerance See more

Lactose comprises about 2–8% of milk by weight. Several million tons are produced annually as a by-product of the dairy industry.
Whey or … See more

The sweetness of lactose is 0.2 to 0.4, relative to 1.0 for sucrose. For comparison, the sweetness of glucose is 0.6 to 0.7, of fructose is 1.3, of galactose is 0.5 to 0.7, of maltose is … See more

The first crude isolation of lactose, by Italian physician Fabrizio Bartoletti (1576–1630), was published in 1633. In 1700, the Venetian pharmacist Lodovico Testi (1640–1707) … See more