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Lactose

  • Chapter
Fundamentals of Dairy Chemistry

Abstract

The characteristic carbohydrate of milk is lactose (4-0-β-d-galactopyra-nosyl-d-glucopyranose), commonly referred to as “milk sugar.” Practically, the milk of mammals is the sole source of lactose, a belief which is substantially correct, but with recognized exceptions. In addition to the high concentrations of lactose in milk and the mammary gland, low concentrations appear in the blood and urine, especially during pregnancy and lactation, the result of escape of lactose formed in the mammary tissues. Lactose is found in the urine in about 9% of healthy humans of either sex who consume a normal diet; its origin is probably alimentary (Flynn et al 1953). Other sources are rare, e.g., as a constituent of some oligosaccharides (Trucco et al. 1954), in Forsythia flowers (Kuhn and Low 1949), and in Sapotacea (Reithel and Venkataraman 1956).

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Authors
  1. Virginia H. Holsinger
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Editors and Affiliations

  1. Agricultural Research Service, U.S. Department of Agriculture, USA

    Noble P. Wong

  2. Department of Biochemistry, University of Minnesota, USA

    Robert Jenness

  3. Department of Chemistry and Biochemistry, University of Maryland, USA

    Mark Keeney

  4. Department of Food Science, University of Wisconsin, USA

    Elmer H. Marth

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Holsinger, V.H. (1988). Lactose. In: Wong, N.P., Jenness, R., Keeney, M., Marth, E.H. (eds) Fundamentals of Dairy Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7050-9_6

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