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(Elements & Compounds) another name for lactose
1. a disaccharide, C12H22O11, present in milk, that upon hydrolysis yields glucose and galactose.
2. a white, crystalline, sweet, water-soluble commercial form of this compound obtained from whey and used in infant feedings, in confections and other foods, in bacteriological media, and in pharmacology as a diluent. Also called milk sugar.
[1855–60; < Latin lact-, s. of lac milk + -ose2]
A form of sugar found in mammals’ milk and now usually referred to as lactose. When an infant had to be bottle-fed, cows’ milk was sometimes fortified with extra milk sugar.