A disaccharide, C12H22O11, present milk, that could be hydrolyzed to produce sugar and galactose.
A white crystalline substance received from whey and used in baby meals, bakery products, confections, and pharmaceuticals as a diluent and excipient. Also called milk sugar.
The disaccharide sugar of milk and dairy products, C12H22O11, (something of sugar and galactose) used as a food plus in medicinal substances.
the primary sugar within milk, labeled as additionally sugar of milk or milk sugar. When isolated pure it is obtained crystalline; it's separable from the whey by evaporation and crystallization. It really is a disaccharide utilizing the formula C12H22O11, becoming chemically 4-(β-D-galactosido)-D-glucose. It's a somewhat nice taste, is dextrorotary, and is never as soluble in liquid than either cane sugar or glucose. Previously called lactin. When hydrolyzed it yields sugar and galactose. In cells it could be hydrolyzed because of the enzyme β-galactosidase.
glucose of milk, C12H22O11, obtained by evaporating whey, filtering through animal charcoal, and crystallizing.
a sugar comprising one sugar molecule linked to a galactose molecule; occurs only in milk