laktózy

Lactose, known as laktóza in several languages, is a disaccharide sugar found in the milk of mammals. It consists of glucose and galactose joined by a β-1,4-glycosidic bond. Its chemical formula is C12H22O11.

Lactose is the principal carbohydrate in mammalian milk. In cow’s milk, it occurs at roughly 4 to 5 grams per 100 milliliters; human milk contains somewhat higher amounts. During dairy processing, lactose generally remains in most products, but its content can be reduced in some aged cheeses and butter due to fermentation or separation processes. The sugar plays a role in the texture and browning of dairy foods.

Digestion and intolerance: The enzyme lactase, produced in the small intestine, hydrolyzes lactose into glucose and galactose for absorption. Lactase activity varies among individuals and populations; insufficient lactase leads to lactose intolerance, with symptoms such as bloating, gas, and diarrhea after dairy consumption. The severity and prevalence differ by age and ethnicity.

Industrial uses and nutrition: Lactose provides about 4 calories per gram and serves as a mild sweetener, a texturizing agent, and a filler in some foods and pharmaceutical products. It can be enzymatically or fermentatively broken down into glucose and galactose. In dairy products, fermentation by lactic acid bacteria reduces lactose content and contributes to texture and flavor in products like yogurt and certain cheeses. Aged cheeses and some butter products typically contain low levels of lactose.