Lactose

Lactose is a disaccharide molecule; a sugar composed of galactose and glucose that is found in milk. Lactose makes up around 2–8% of milk (by weight)

Food industry applications have markedly increased since the 1960s. For example, its bland flavor has lent to its use as a carrier and stabiliser of aromas and pharmaceutical products. Lactose is not added directly to many foods, because its solubility is less than that of other sugars commonly used in food. Infant formula is a notable exception, where the addition of lactose is necessary to match the composition of human milk