Lactose : 

is a disaccharide sugar composed of two simple sugar molecules, glucose and galactose. It is primarily found in milk and dairy products. 

Chemical Structure:

• Lactose has the chemical formula C₁₂H₂₂O₁₁.
• It is a disaccharide composed of two monosaccharides: glucose and galactose, linked by a β-1,4-glycosidic bond.

Natural Sources:

Lactose is abundant in milk and milk-based products. It is the primary carbohydrate found in the milk of mammals, including humans, cows, goats, and sheep.

Digestion:

The digestion of lactose involves the enzyme lactase, which is produced in the small intestine. Lactase breaks down lactose into its constituent sugars, glucose, and galactose, allowing for absorption into the bloodstream.

Lactose Intolerance:

• Lactose intolerance is a condition characterized by the insufficient production of lactase, resulting in difficulty digesting lactose.
• Symptoms of lactose intolerance may include bloating, gas, diarrhea, and abdominal discomfort after consuming lactose-containing foods.

Uses:

• Food Industry: Lactose is used as an ingredient in the food industry for its sweetening properties, texture enhancement, and as a bulking agent in various processed foods.
• Pharmaceuticals: It is also used in the pharmaceutical industry as a filler or binder in the production of tablets.
• Infant Formulas: Lactose is a common carbohydrate source in infant formulas.

Lactose-Free Products:

• Due to lactose intolerance in some individuals, there are lactose-free or low-lactose products available in the market. These products often undergo processing to break down lactose or are made with alternative ingredients.

Health Considerations:

• Lactose is an important source of energy, especially for infants. However, individuals with lactose intolerance may need to limit their intake or choose lactose-free alternatives.
• Some people may also have allergies to milk proteins, which is different from lactose intolerance.