Mjólkursykur

Mjólkursykur is the Icelandic word for lactose, the primary sugar found in milk. It is a disaccharide, meaning it is composed of two simpler sugars: glucose and galactose. When lactose is digested in the body, these two monosaccharides are broken down and absorbed, providing energy.

Naturally occurring in the milk of mammals, including humans, cows, and goats, lactose is responsible for the slightly sweet taste of milk. The amount of lactose in milk can vary slightly depending on the species and the stage of lactation. For many people, lactose is easily digestible. However, a significant portion of the world's adult population experiences lactose intolerance, a condition where the body does not produce enough lactase, the enzyme required to break down lactose. This can lead to digestive discomfort such as bloating, gas, and diarrhea after consuming dairy products.

In the food industry, lactose is often used as an ingredient in various products, including infant formulas, baked goods, and processed foods. It can act as a bulking agent, a browning enhancer in baking, and a carrier for flavors. The term "mjólkursykur" specifically refers to this substance within the Icelandic language context.