lactose

American  

[lak-tohs] / ˈlæk toʊs /

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.

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lactose British  

/ ˈlæktəʊs, -təʊz /

noun

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

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lactose Scientific  

/ 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.

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Etymology

Origin of lactose

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

Example Sentences

It also has a low lactose content, meaning it’s great for those who are especially sensitive to dairy.

From Salon

The government will introduce a 'lactose allowance' to account for the natural sugars in the milk content of these drinks.

From BBC

It appears in milk and other dairy products when lactose breaks down under heat or enzymatic activity, including during the production of yogurt, cheese, and kefir.

From Science Daily

However, there will also be a "lactose allowance" to account for the naturally occurring sugars in milk.

From BBC

The government has consulted on introducing a 'lactose allowance' to account for the natural sugars in the milk content of these drinks.

From BBC

Related Words

• cellulose
• glucose
• starch
• sugar