Lactose: Chemistry and Properties - Advanced Dairy Chemistry - page 2

The concentration of lactose in milk is inversely related to the concen-
tration of lipids (Figure 1.1) and to the concentration of casein (Figure 1.2)
(Jenness and Sloan, 1970; Jenness and Holt, 1987). The principal function of
lactose and lipids in milk is as a source of energy; since lipids are 2.2 times
more energy-dense than lactose, when a highly caloric milk is required, e.g. by
Figure 1.1. Correlation between ash and lactose in the milks of 23 species (based on data
of Sloan and Jenness, 1970).
Figure 1.2. Correlation between lactose and casein in the milks of 23 species (based on data
of Sloan and Jenness, 1970).