White, odorless, slightly sweet-tasting powder.
Lactose is a disaccharide, two simple sugars in one
molecule. In this case, the sugars are
Lactose is mainly used as a fermentation substrate for lactic acid
bacteria in dairy products such as yogurt and cheese. These
bacteria break down lactose into lactic acid, which solidifies the
milk, and creates an acid environment that favors the benign
lactic acid bacteria over those that are more harmful.
By Simon Quellen Field