FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
LACTOSE [C12H22O11] , MILK SUGAR
is a sugar naturally occurring in milk, also known as "milk sugar," that is the least sweet of all natural sugars and used in baby formulas and candies.
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. I
the main carbohydrate found in milk. This disaccharide can be hydrolyzed into glucose and galactose. Lactose is sometimes called "milk sugar".
Ruth Winter.1978. A Consumer's Dictionary of Food Additives. Crown Publishers, Inc., New York.
A slightly sweet- tasting, colorless sugar present in the milk of mammals (humans have 6.7 percent and cows 4.5 percent). Occurs as a white powder or crystalline mass as a by-product of the cheese industry. Produced from whey. It is inexpensive and is widely used in the food industry as a culture medium, such as in souring milk and as a humectant and nutrient in an infant's or a debilitated patient's formula. Also used as a medical diuretic and laxative. No known toxicity.
Igoe, Robert S. 1983. Dictionary of Food Ingredients. Van Nostrand and Reinhold Company.
is a sweetener which occurs in mammalian milk except that of the whale and the hippopotamus but is principally obtained as a milk derivative. It is also termed milk sugar and it is a reducing sugar consisting of glucose and galactose. It is about one-sixth as sweet as sugar and is less soluble. It functions as a flow agent, humectant, crystallization control agent, and sweetener. It is used in baked goods for flavor, browning, and tenderizing and in dry mixes as an anti caking agent.