Lactose (milk sugar)

Description

Lactose (milk sugar) is composed of two building blocks, glucose and galactose. It is present in the milk of mammals and enhances digestion and the cultivation of intestinal flora in nursing animals.

Application

Lactose may be found in food products for juveniles, baby food and diet products. Additionally:

• in sweets, soups and sauces
• commonly as filler or binder for dragées and tablets
• in meat and sausage products, to enhance the development of colour

Gene technology

The raw material used in the industrial preparation of lactose is whey. Whey is accumulated in the production of cheese, after fat and casein have been removed from milk. To obtain lactose therefrom, whey is subject to several steps that include being steam-treated in a vacuum.

• Chymosin: in the curdling of milk during the manufacture of cheese, rennet is traditionally applied. The main agent is rennet is known as chymosin and may be obtained today with the aid of genetically modified microorganisms. Chymosin or rennet that has been introduced to the milk remains present in the whey.

Labelling: neither chymosin nor lactose is subject to labelling if the chymosin had been obtained with the aid of genetically modified organisms.

Feed: feed that is used in the husbandry of milk-producing animals may contain raw materials and additives, in the production of which gene technology may play a role.

• Agrarian raw materials from genetically modified plants: primarily from soya beans, and also maize, rapeseed or cotton
• Additives such as amino acids, vitamins and various enzymes (e.g. phytase). These may be manufactred with the aid of genetically modified microorganisms.

Labelling of feed: feeds that contain raw materials or additives from genetically modified organisms (GMO) are subject to labelling. Conversely, food products such as milk, meat or eggs that have been obtained from animals that have received such feed is not subject top labelling.