Lactose is mainly sugar contained in milk and collected in the crystal state by evaporation of milk. Lactose is commonly known as milk sugar. Since lactose is added to the metabolic system together with mineral substances, the ratio of this milk component varies greatly in milk. If the animal has a breast condition, the lactose content in the milk expressed from the animal shows a decrease in the amount of more or less.

In general, lactose in milk is fermented by milk acid bacteria and converted to milk acid. This is the essence of milking and yogurt. Lactose has an important place in child nutrition because it is not easily exposed to alcohol and fermentation compared to other sugars. In particular, it prevents bowel disorders.

The sweetness of lactose is somewhat low. For example, if the sweetness of sucrose is assumed to be 100 percent, the sweetness of lactose is 27 percent.

The Turkish Food Codex Communiqué (Communiqué no: 2000 / 6) issued by the Ministry of Food, Agriculture and Rural Affairs (Communiqué no: XNUMX / XNUMX) states that the milk used in the production of raw milk and processed milk and milk products shall be produced and stored in appropriate hygienic conditions. regulates transportation and marketing principles. The annexes to the Communiqué also contain the characteristics and limit values ​​that raw milk and processed milk should carry.

Lactose determination among sugar components is carried out in authorized laboratories within the scope of chemical food analyzes. In these studies, high performance liquid chromatography method (HPLC) is often used. In this method, mobile phase is given at higher pressure and separation at higher resolution is provided. This method provides reliable results in the separation of non-volatile or easily degradable chemical compounds at temperature. The standard for lactose determination between milk components is:

• TS 1018 Cow's milk - raw