Control of casein or lactose, on the contrary, is not nearly so practicable.
Levulose, lactose, and some others are occasionally met with.
These are all characteristic reactions of lactose or milk sugar.
Lactose exists in milk and has the same formula as cane-sugar.
The lactose is converted into lactic acid by means of a special ferment.
Besides being an important part of milk itself, lactose is a valuable by-product in the manufacture of cheese.
Dextrose, saccharose and lactose are the most used, though many others are used for special purposes.
There are many varieties of sugar in common use, viz.: cane sugar, grape sugar or glucose, and sugar of milk (lactose).
The mass curdles and separates into a solid curd (proteid and fat) and a clear fluid (the whey), which contains the lactose.
Hess and Unger failed to cure infantile scurvy by means of lactose.