Lactose is a disaccharide composed of the monosaccharides Dglucose and D-galactose, joined in a ß-1,4-glycosidic linkage. It is the main carbohydrate found in milk and most dairy products. The concentration of this disaccharide depends on the origin of the milk, and ranges from 7.0 mg/100mL in human breast milk to 4.2 mg/100 ml in goat milk [4]. To digest and absorb lactose from the digestive system it is hydrolyzed into glucose and galactose in the intestines by the enzyme lactase.
Items | STANDARD |
LACTOSE | |
Appearance | Colorless, clear liquid, odorless and has a sweet taste |
Lactose | Min 99,3% |
Moisture | Max 0,40 % |
pH | 5,5 – 7,5 % |
Shelf life | 2 years |
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