Lactose From Milk

Lactose is a sugar found naturally in milk and dairy products. It is produced from milk, typically cow's milk, and is separated from other milk components during cheese or butter making. It is a disaccharide, meaning it is made of two simpler sugar units (glucose and galactose).

Manufacturers add lactose to foods as a sweetener, bulking agent, and to improve texture and browning. It is commonly found in baked goods like crackers and biscotti, as well as in processed dairy products, infant formulas, and some confectionery.

Lactose is generally recognized as safe (GRAS) by the FDA for use in food. The primary health implication is lactose intolerance, a common condition where individuals have difficulty digesting lactose, leading to digestive discomfort. JECFA and EFSA have evaluated lactose and found it safe for the general population. There are no widespread controversies regarding its safety or use in typical food amounts.