lactose

[ lak-tohs ]

noun

1. Biochemistry. a disaccharide, C 12 H 22 O 11 , present in milk, that upon hydrolysis yields glucose and galactose.
2. a white, crystalline, sweet, water-soluble commercial form of this compound, obtained from whey and used in infant feedings, in confections and other foods, in bacteriological media, and in pharmacology as a diluent and excipient.

lactose

/ -təʊz; ˈlæktəʊs /

noun

1. a white crystalline disaccharide occurring in milk and used in the manufacture of pharmaceuticals and baby foods. Formula: C 12 H 22 O 11 Also calledmilk sugar

lactose

/ lăk′tōs′ /

1. A white crystalline disaccharide consisting of a glucose and a galactose molecule, found in milk and used in the manufacture of various other foods. Chemical formula: C 12 H 22 O 11 .
2. The inability to digest lactose properly is called lactose intolerance . It is caused by a deficiency of the enzyme lactase and marked by abdominal cramping and other symptoms after ingesting lactose.

Word History and Origins

Origin of lactose¹

First recorded in 1855–60; lact- + -ose ²

Example Sentences

Bloating, gas, and other purported signs of lactose intolerance are less common than people think.

From Popular-Science

Those uncomfortable reactions were too mild to move the evolutionary needle toward lactose tolerance on their own, Evershed’s group says.

From Science News

Despite the fact that 68% of the world’s population has trouble digesting lactose, a naturally occurring milk sugar, global demand is surging.

From Time

The cow-free version also has less fat and sugar, with no cholesterol or lactose.

From Singularity Hub 

Oatly has been around since 1994, when Swedish food scientist Rickard Öste developed the dairy substitute while researching lactose intolerance at Lund University.

From Quartz

Besides being an important part of milk itself, lactose is a valuable by-product in the manufacture of cheese.

From Project Gutenberg

Members of this group uniformly ferment the lactose with the production of the gases, carbon dioxide and hydrogen.

From Project Gutenberg

It seems that the tendency is toward an increase of lactic acid in the cheese long after the lactose has disappeared.

From Project Gutenberg

However, these acids were found in increasing amounts during the ripening process and after the lactose had disappeared.

From Project Gutenberg

Weigh out: lactose 10 grammes and dissolve in the fluid agar.

From Project Gutenberg

Related Words

• cellulose
• glucose
• starch
• sugar