The primary carbohydrate found in mammal’s milk, lactose is often referred to as milk sugar. It is the first and only carbohydrate every newborn mammal consumes in significant amounts. Lactose is isolated from dairy products such as whey and whey permeate, which is available after the production of cheese and/or caseinates. This product and its derivatives are capable of sweetening foods, influencing crystallization, adding viscosity, contributing to nutrition and enhancing flavors. Lactose itself has no aftertaste and has a clean mouthfeel. There are many diverse food applications for lactose because of its relative sweetness, browning ability, protein stabilizing qualities, alteration of crystallization, flavor enhancement, selective fermentation and nutritive qualities.

Click here for a list of ADPI members that manufacture lactose.

View ADPI Lactose Standards Sheet

Note to ADPI Members: Product Standard Sheets and Material Safety Data Sheets for this product are available online in the "Regulatory" section of the Member's Only section of the ADPI website.