Lactose and Maltose

Lactose and Maltose
Lactose
Lactose (C12H22O11) the sugar component of mammalian milk, is less sweet and less water soluble than sucrose.

While babies and young children generally are able to metabolize this sugar, some are unable to do so.

The ability to metabolize the sugar appears to decrease with age. When a person is unable to metabolize lactose, the ingestion of milk may cause intestinal discomfort, cramps and diarrhea.

The major source of lactose is whey, a cheese by product. Because lactose is not as sweet as sucrose, larger amounts can be used in this foods in which the texture benefits from a high solids content.

Maltose
Maltose (C12H22O11) or malt sugar is produced during the malting process in brewing (enzyme conversion of starch).

It is converted to alcohol by the action of yeasts through an intermediate conversion to dextrose.
This sugar is much less sweet than sucrose, and it is used mainly in the manufacturing of baked food and infant foods.
Lactose and Maltose