Sugar of milk, also known as lactose, is a natural sugar found in the milk of mammals, primarily cows. It is a compound derived from glucose and galactose, and is composed of a disaccharide molecule. Lactose is the primary carbohydrate source in milk, providing energy to mammalian infants during their early development.
As a natural sugar, it is typically extracted and refined from cow's milk before being used in various food products. It is commonly utilized as a sweetener, especially in baked goods, confectioneries, and beverages, due to its sweet taste and ability to enhance flavors.
Sugar of milk is also used in the production of pharmaceuticals and baby formula, as well as in cultural practices such as homeopathy. In the latter case, it is often heavily diluted and used as a carrier for active ingredients.
While lactose is a prevalent component in most dairy products, it can pose challenges for individuals with lactose intolerance. These individuals lack the enzyme lactase, which is responsible for breaking down lactose into absorbable forms in the small intestine, resulting in digestive discomfort. Consequently, lactose-free alternatives or lactase supplements are available for individuals with lactose intolerance.
In summary, sugar of milk, or lactose, is a natural sugar found in mammalian milk, commonly used as a sweetener in various food and beverage products. Despite its widespread use, it can cause digestive issues for individuals with lactose intolerance.
