Food lactose (milk sugar) – a carbohydrate group disaccharide found in milk. Organoleptical characteristics: Taste and flavor: sweet, odorless. Color: White. Consistency: crystalline powder. The use of lactose: – Bakery industry (for the golden-brown crust, helps to increase the amount of bread and buns products); – Meat industry (salt masks the bitter taste and improves the product stability during storage); – Confectionery industry (improved base caramels, chocolate production, jams, jellies, biscuits, candies, icing); – Condensed milk (used in the production as a seed for crystallization); – Manufacture of baby food to align the level of lactose in milk substitutes with its level in human milk (6,2); – Alcoholic products (amplified and simultaneously softens the taste of alcohol, improves the organoleptical properties of the drink and mitigates the negative consequences that come with an overdose of alcohol).