The sugar of milk is lactose, a disaccharide that has one of the lowest levels of sweetness contributed by a carbohydrate. Because it is approximately 25% as sweet as sucrose, it can be used in food formulations without dominating the natural flavors of other food components. Its solubility and sweetness vary with temperature and concentration, and these properties may require control in some forms of use (55).

Lactose is prepared by the processes of concentration and multiple crystallization followed by management of crystal size and properties. Lactose is available both at high levels of purity (including pharmaceutical quality) and, at lower cost, as the major component of dry whey powder or dry whey permeates (55).

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