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Lactose, or milk sugar, is a disaccharide composed of galactose and glucose and has the molecular formula C 12 H 22 O 11.Lactose makes up around 2–8% of milk (by mass). The name comes from lact (gen. lactis), the Latin word for milk, plus the suffix -ose used to name sugars.
The lactose gives milk its sweet taste and contributes approximately 40% of the calories in whole cow's milk's. Lactose is a disaccharide composite of two simple sugars, glucose and galactose. Bovine milk averages 4.8% anhydrous lactose, which amounts to about 50% of the total solids of skimmed milk.
Lactoperoxidase is an effective antimicrobial agent and is used as an antibacterial agent in reducing bacterial microflora in milk and milk products. [33] Activation of the lactoperoxidase system by addition of hydrogen peroxide and thiocyanate extends the shelf life of refrigerated raw milk.
Lactose intolerance is caused by a lessened ability or a complete inability to digest lactose, a sugar found in dairy products. [1] Humans vary in the amount of lactose they can tolerate before symptoms develop. [1] Symptoms may include abdominal pain, bloating, diarrhea, flatulence, and nausea. [1]
In nature, lactose is found primarily in milk and milk products. Consequently, various food products made with dairy-derived ingredients can contain lactose. [13] Galactose metabolism, which converts galactose into glucose, is carried out by the three principal enzymes in a mechanism known as the Leloir pathway. The enzymes are listed in the ...
For example, milk sugar (lactose) is a disaccharide made by condensation of one molecule of each of the monosaccharides glucose and galactose, whereas the disaccharide sucrose in sugar cane and sugar beet, is a condensation product of glucose and fructose. Maltose, another common disaccharide, is condensed from two glucose molecules. [7]
A lacto-vegetarian (sometimes referred to as a lactarian; from the Latin root lact-, milk) diet abstains from the consumption of meat as well as eggs, while still consuming dairy products such as milk, cheese (without animal rennet i.e., from microbial sources), yogurt, butter, ghee, cream, and kefir, [1] as well as honey.
People deficient in lactase or lacking functional lactase may experience the symptoms of lactose intolerance after consuming milk products. [1] Microbial β-galactosidase (often loosely referred to as lactase) can be purchased as a food supplement and is added to milk to produce "lactose-free" milk products.