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Lactose Symposium¹

Physical and Chemical Aspects of Lactose

American Dry Milk Institute, Inc., Chicago, Illinois

ABSTRACT

The physical and chemical aspects of lactose is a broad subject to develop comprehensively during the time permitted in this symposium. Much of the information concerning the structure of lactose, the different forms and their kinetics and equilibria, was developed many years ago. An excellent review on lactose and its utilization has been published by Whittier (9) and, in addition, most textbooks on the chemistry of dairy products contain a chapter on lactose. Therefore, no attempt will be made in this paper to present a comprehensive review of the subject but only to emphasize the more important principles.

Lactose is a major constituent of milk and some of the by-products derived from milk. In round figures, it constitutes in percentages about 4.9 of milk, 5.1 of separated milk, 10 of evaporated milk, 38 of dry whole milk, 51 of nonfat dry milk, and 70 of dry whey solids. Unlike the two other major constituents of milk, namely, the milk proteins and butterfat, lactose is a relatively simple molecule, of which the structure has been elucidated.

¹ The four papers in this symposium were presented at the 52nd Annual Meeting of the American Dairy Science Association at Oklahoma State University, Stillwater. This is another example of a timely program, planned by an alert committee. The speakers are commended for their fine presentations. Editor-in-Chief.