LACTOSE – a natural milk sugar

Lactose is a natural disaccharide composed of the monosaccharides alpha‑D‑glucose and beta‑D‑galactose, found almost exclusively in the milk of mammals. In cow’s milk, lactose accounts for approximately 4–5% by weight, serving as a primary energy source for newborns and a key component in many nutritional products.

The production of lactose begins as a by‑product of cheese or casein manufacturing. After protein and fat are removed from milk, the remaining liquid—whey—is rich in lactose. Lactose is then produced by concentrating whey or dairy permeate to achieve supersaturation, followed by crystallization, purification, drying, and the recovery of fine white lactose crystals, which are mildly sweet (about 15–40% as sweet as sucrose) and highly soluble in water.

Controlled crystallization, followed by milling and particle sizing, yields different grades of lactose powder—from ultra-fine to coarse granules—tailored for varied industrial applications.

In the food industry, lactose is commonly used as a mild sweetener and a bulking or textural agent in confectionery, powdered milk, ice cream, and nutritional products. It helps improve product structure and stability without altering overall flavor, making it an ideal ingredient for enhancing texture and shelf performance.

• Serves as a balancing agent in infant formula, adjusting the proportion of carbohydrates and protein in cow’s milk-based breast‑milk substitutes.

• Acts as a carbohydrate source for starter cultures in lactic acid fermentation, facilitating preservation in dry sausages such as salami.

• Functions as a flavor binder, neutralizing off‑flavors and bitterness caused by the interaction of salts, phosphates, and bitter compounds in the meat and sausage industry.

• Operates as a flavor carrier and bulking agent in confectionery, bakery, seasoning, and tablet coatings, supporting volatile flavor compounds, colorants, and artificial sweeteners.

  

• Used as a texturizer to increase the lightness and free‑flow properties in powdered foods such as dry milk powders and aerated products.

• Acts as a capsule excipient, encapsulating volatile flavor compounds, dairy powders, or other fats into capsule forms.

• Enhances flavor and color stability in salad dressings, mayonnaise, soups, sauces, baked goods, and during fermentation processes.

• Serves as a crystallization modifier for sugars, increasing yield, improving texture and chewiness, and extending shelf life in candies such as chocolate, gummy sweets, caramel, soft candy, sweetened condensed milk, and in candy coatings.

In the pharmaceutical industry, lactose plays a widespread role as an excipient in tablets and capsules, acting to aid in the dispersion of active pharmaceutical ingredients (APIs) and ensure consistent dosing in each unit.

Although some individuals may experience lactose intolerance due to insufficient lactase enzyme, the vast majority of consumers can safely and effectively consume lactose. With advancements in technology, products supplemented with lactase enzyme have helped broaden access to this natural sugar for those with intolerance.

In livestock farming, lactose serves as a readily digestible energy source, particularly important for young animals. It supports gut health and enhances mineral absorption. Additionally, it helps reduce stress during weaning and promotes efficient growth

Reference: https://www.thinkusadairy.org/