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Physical and Chemical Properties of Lactose

  • Chapter
Advanced Dairy Chemistry Volume 3

Abstract

The primary carbohydrate of the milk of most mammals is lactose (4-O-β-D-galactopyranosyl-D-glucopyranose), commonly called milk sugar, and milk is the sole source of lactose for all practical purposes. However, the California sea lion and other Pacific pinnipeds have no lactose in their milks (Pilson and Kelly, 1962; Pilson, 1965; Johnson et al. 1974; Stewart et al., 1983). Milks of monotremes, such as the echidna and platypus, contain less than 0.1% lactose (Morrissey, 1985), while human milk contains one of the highest levels of lactose at about 7% (Renner, 1983). Bovine milks average 4.8% anhydrous lactose, amounting to about 50% of the total solids of skimmed milk.

Mention of brand or firm names does not constitute an endorsement by the US Department of Agriculture over others of a similar nature not mentioned.

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Authors
  1. V. H. Holsinger
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  1. Department of Food Chemistry, University College Cork, Cork, Ireland

    P. F. Fox

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Holsinger, V.H. (1997). Physical and Chemical Properties of Lactose. In: Fox, P.F. (eds) Advanced Dairy Chemistry Volume 3. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-4409-5_1

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