| Customization: | Available |
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| CAS No.: | 63-42-3 |
| Formula: | C12h22o11 |
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Lactose is a carbohydrate normally obtained from whey and is the highest content by weight of dairy solids. Lactose is a disaccharide consisting of the monosaccharides α-D-glucose and β-D-galactose. Lactose is a reducing sugar that can freely react with various amino acids in proteins under certain conditions. Lactose is a versatile raw material that provides many functional benefits to the final product.
1. Fermented milk is essential to provide carbon source.Lactose is broken down into galactose and glucose by lactobacillus. Provide nutrition and energy for human beings.Galactose plays an important role in the development of mammalian nerves.Lactose is good for calcium absorption.Lactase deficiency causes lactose intolerance.
Has the important influence to the dairy product organization state.The effect of lactose crystallization on the taste of
condensed milk.Solubility of milk powder.
The color of dairy products, flavor has an important impact.Browning reaction.Flavor is formed after fermentation.
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