Maitosokeri

Maitosokeri, also known as lactose, is a disaccharide sugar found in milk and dairy products. It is composed of two simpler sugar units, glucose and galactose, linked together. When lactose is consumed, it is broken down into these two monosaccharides by the enzyme lactase in the small intestine, allowing them to be absorbed into the bloodstream.

The presence of lactose in milk is what gives it its slightly sweet taste, although it is less sweet than sucrose (table sugar). Lactose is also a key component in the production of many dairy products, including cheese and yogurt, where its fermentation by bacteria plays a crucial role in developing flavor and texture.

A significant portion of the world's population experiences lactose intolerance, a condition where the body produces insufficient amounts of lactase. This leads to an inability to properly digest lactose, resulting in symptoms such as bloating, gas, diarrhea, and abdominal pain after consuming dairy. The prevalence of lactose intolerance varies widely among different ethnic groups.

Lactose has various applications beyond its presence in food. It is used in the pharmaceutical industry as an excipient, a common ingredient in tablets and capsules, often serving as a filler or binder. In some cases, lactose can also be a component in infant formula, mimicking the carbohydrate content of breast milk.