Melkesukker

Melkesukker, also known as lactose, is a disaccharide sugar composed of galactose and glucose. It is primarily found in milk and dairy products, hence its common name. Lactose is naturally produced by mammals for their young as a source of energy. In humans, lactose is digested in the small intestine by the enzyme lactase, which breaks it down into glucose and galactose for absorption into the bloodstream.

The sweetness of lactose is significantly less than that of sucrose (table sugar), about one-sixth as sweet. Its presence in milk contributes to the slightly sweet taste of dairy. Lactose also plays a role in the browning reaction of milk products when heated, contributing to desirable flavors and aromas.

A significant portion of the world's population experiences lactose intolerance, a condition where the body produces insufficient amounts of lactase. This leads to undigested lactose reaching the large intestine, where it is fermented by bacteria, causing symptoms such as bloating, gas, diarrhea, and abdominal pain. The prevalence of lactose intolerance varies geographically, being more common in populations with a long history of dairy farming.

Lactose is also used commercially in various food products as a filler, binder, or carrier for flavors and colors. It is found in processed foods like baked goods, confectionery, and infant formulas. In the pharmaceutical industry, lactose serves as an excipient, an inactive ingredient in tablets and capsules.