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Utilization of Lactose

Western Condensing Company, Division of Foremost Dairies, Inc., Appleton, Wisconsin

ABSTRACT

In cows' milk, lactose is the largest single solids component, with the possible exception of fat in certain breeds. In some cases, dairy products may be used largely because of their lactose content, and at other times the desired effect comes about from a combination of the lactose and other constituents of milk. However, in discussing the uses of lactose, only lactose which has been separated from the other constituents will be considered. In commerce today there are four main grades of lactose available: Lactose Fermentation Grade, Crude Milk Sugar, Lactose Edible, and Lactose U.S.P. The term Technical Grade has been used in the past, but this designation now has largely given way to Lactose Edible. Recently, a Lactose U.S.P Spray Process has come into use. In degree of refinement, it is intermediate between Lactose Edible and Lactose U.S.P. made by the conventional process. For comparative purposes, a typical analysis of each grade is listed (Table 1).