Lactoza

Lactoza, commonly known as lactose, is the principal carbohydrate found in milk and dairy products of mammals. It is a disaccharide composed of glucose and galactose joined by a beta-1,4-glycosidic bond. Its chemical formula is C12H22O11.

In milk, lactose typically accounts for about 4 to 5 percent by weight, though levels vary by species and processing. It serves as an energy source for mammalian offspring and influences the texture and browning of dairy products. In the small intestine, lactose is digested by the enzyme lactase into glucose and galactose, which are then absorbed into the bloodstream.

Lactose intolerance occurs when lactase activity is insufficient, leading to malabsorption and gastrointestinal symptoms such as bloating, gas, and diarrhea after dairy consumption. Its prevalence varies by population and age, with higher rates in some ethnic groups. Management includes reducing or avoiding lactose-containing foods, using lactose-free dairy products, or taking lactase enzyme supplements to aid digestion.

In food technology, lactose is used as a carbohydrate source, sweetener, and fermentation substrate. It contributes to the texture of dairy products and can be fermented by lactic acid bacteria in yogurt and cheese production. Some processed products are treated with lactase to produce lactose-free versions or to alter sweetness and digestibility.

Lactoza is the main carbohydrate of most mammalian milks and is generally safe for individuals without lactase deficiency. Those with lactose intolerance often opt for dairy alternatives or lactose-hydrolyzed products.