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Lactose: Chemical and Physicochemical Properties

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Developments in Dairy Chemistry—3

Abstract

Lactose is the major carbohydrate in the milk of the most mammals and it is generally accepted that non-mammalian sources of lactose are very rare. Lactose usually occurs free but small amounts occur in the form of lactose-containing oligosaccharides while galactose is present in a number of oligosaccharides and glycoproteins. Lactose constitutes only a small proportion of the free carbohydrate in the milk of monotremes: 8% in the echidna, 1% in the platypus,1 values corresponding to milk lactose concentrations of 0.1% or less, compared with 7% for human milk. The main carbohydrates in the milk of the echidna are the trisaccharide fucosyl-lactose (29%) and the tetrasaccharide difucosyl-lactose (13%), which are, incidentally, minor components of human milk2 and absent from the milk of marsupials.3 Marsupial milk usually contains less than 3% of lactose and about 5% of oligosaccharides that yield galactose on hydrolysis.4

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  1. Department of Food Chemistry, University College, Cork, Republic of Ireland

    P. A. Morrissey

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  1. Department of Dairy and Food Chemistry, University College, Cork, Republic of Ireland

    P. F. Fox

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Morrissey, P.A. (1985). Lactose: Chemical and Physicochemical Properties. In: Fox, P.F. (eds) Developments in Dairy Chemistry—3. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-4950-8_1

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