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Sugar of milk

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lac⋅tose

  [lak-tohs]
–noun
1. Biochemistry. 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 and excipient.
Also called milk sugar, sugar of milk.

Origin:
1855–60; lact- + -ose 2
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2009.
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sugar of milk  
n.  Lactose.
The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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Word Origin & History

lactose 
sugar from milk, 1858, from Fr., coined by Fr. chemist Marcelin-Pierre-Eugène Berthelot (1827-1907) from L. lac "milk" (see lactation) + suffix -ose.
Online Etymology Dictionary, © 2001 Douglas Harper
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Medical Dictionary

Main Entry: lac·tose
Pronunciation: 'lak-"tOs, -"tOz
Function: noun
: a disaccharide sugar C12H22O11 that is presentin milk, yields glucose and galactose upon hydrolysis, yields especially lactic acid upon fermentation, and is used chiefly in foods, medicines, and culture media (as for the manufacture of penicillin)called also milk sugar
Merriam-Webster's Medical Dictionary, © 2002 Merriam-Webster, Inc.
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Medical Dictionary

lactose lac·tose (lāk'tōs')
n.

  1. A disaccharide in milk that hydrolyzes to yield glucose and galactose. Also called milk sugar.

  2. A white crystalline substance obtained from whey and used in infant foods and in pharmaceuticals as a diluent and excipient. Also called milk sugar.

The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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