Lactose is a disaccharide sugar composed of galactose and glucose that is commonly found in milk. It makes up around 2-8% of milk by weight, although this amount can vary among species and individuals. Lactose can also be extracted from sweet or sour whey for use in various industrial applications.

In addition to providing energy for the human body, lactose has several unique nutritional properties. Unlike other sugars, lactose is not digested and absorbed in the stomach. Instead, it passes directly into the intestinal tract where it is broken down into glucose and galactose by the enzyme lactase.

Galactose is an important component of glycolipids that make up brain and nervous tissue. It plays a crucial role in the intellectual development of infants by promoting the production of galactocerebrosides and mucopolysaccharides. Lactose also promotes the growth of certain beneficial lactic acid bacteria in the human intestine. These bacteria help inhibit the growth of harmful bacteria and aid in intestinal peristalsis.

In addition to its nutritional benefits, lactose has numerous industrial applications. It is commonly used as an ingredient in baby food, candy, and margarine due to its sweet taste and ability to improve texture. Lactose is also used as a flavoring agent in medicine and can be extracted from whey for use in pharmaceutical production.

One specific form of lactose, α-lactose hydrate, is widely used in pharmaceutical production as a filler, glidant, disintegrant, lubricant, and binder in solid preparations. It is also used as an excipient in lyophilized preparations due to its ability to improve stability and shelf life.

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