It is the first and only carbohydrate every newborn mammal consumes in significant amounts. Lactose is a natural disaccharide consisting of one galactose and one glucose unit. It is chemically, physically and microbiologically stable, and is highly compatible with other ingredients.
Lactose forms the major part of milk's dry matter content.
The basic principle of lactose production is the removal of water from whey by evaporation to increase the concentration of lactose. From this point, various types of lactose can be produced. Separation of the crystal mass and subsequent drying results in a yellow or yellowish colored product called edible lactose. It still contains a small amount of whey proteins and minerals. The yellow color is caused by riboflavin, better known as vitamin B2.