lattosio

Lactose, known in Italian as lattosio, is a disaccharide sugar found predominantly in the milk of mammals. Chemically, it is composed of one molecule of glucose and one molecule of galactose linked by a beta-1,4-glycosidic bond, with the common abbreviation C12H22O11. In cow’s milk, lactose typically accounts for about 4.8 to 5% by weight.

Digestive health and metabolism are central to lactose’s impact on humans. The enzyme lactase, produced in the small intestine, hydrolyzes lactose into glucose and galactose for absorption. Many adults, especially outside certain populations, experience lactase non-persistence and may have lactose malabsorption or lactose intolerance, which can cause bloating, gas, and diarrhea when dairy is consumed.

Lactose content varies among dairy products. Fresh milk and most dairy beverages contain lactose, while aged hard cheeses and some yogurts may have lower amounts due to fermentation and aging. Fermented or lactose-free products are made by adding bacterial cultures or the enzyme lactase to break lactose into simpler sugars before consumption.

Uses and production are broad in the food industry. Lactose serves as a mild sweetener, filler, and moisture-retaining agent, and it can act as a carrier for flavors and aroma compounds. It is also used as a fermentation substrate in dairy processing and is present in many processed foods, infant formulas, and pharmaceutical excipients.