Lactose 1 article

Lactose should be distinguished from lactase, the enzyme that acts on it, and from total dairy carbohydrate; milk powders and whey ingredients can contain different amounts even when they come from the same broad food category. Lactose is the naturally occurring disaccharide in milk, composed of glucose and galactose. It contributes carbohydrate to dairy foods and whey-derived ingredients, and manufacturers can reduce it by using lactase to split the molecule during lactose-free dairy processing.