Lactose is a disaccharide composed 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-pyranose form … 展开

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 digest it. This enzyme cleaves the … 展开

Its mild flavor and easy handling properties have led to its use as a carrier and stabiliser of aromas and pharmaceutical products. … 展开

• Lac operon
• Lactic acid
• Lactose intolerance
• Nectar
• Sugars in wine 展开

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

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 展开

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) … 展开