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Milk in a glass
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Definition: Also referred to as “milk sugar,”, lactose is the disaccharide component in milk, composed of the monosaccharide components glucose and galactose. In order to digest lactose, a naturally-occurring enzyme, lactase, is required. While humans are born with the ability to produce ample amounts of lactase in order to digest lactose products while nursing, lactase production generally decreases with age, resulting in lactose intolerance. While lactose occurs naturally in dairy products such as milk, cheese and yogurt, it is also frequently present in processed foods as well.
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