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Some Influences That May Change the Lactose Content of Milk

University of Minnesota

Abstract

Probably because lactose has not found a large market commercially, relatively little work has been done on this important constituent of milk. Most of the work to date has been attempts to prove the blood precursors and establish the method of synthesis. Lactose being a disaccharide of glucose-galactose, it is only natural that interest should center around blood glucose and attempt to prove the changing of glucose to galactose and then condensation of glucose and galactose to lactose. That glucose has never been converted into galactose in vitro makes this a difficult problem. The study of the influences that may change the lactose content of milk has been attacked from several different angles.

One of the important considerations is the natural variations in lactose content of milk. The statement made by some text books that lactose content of milk is relatively constant is not borne out by observed facts.