Raw material and nutrient lexicon
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Lactose
Lactose is obtained from whole milk. For this purpose, the cream (butter production) is separated by centrifugation and the skimmed milk remains. By adding rennet (an enzyme) or lactic acid, the casein (milk protein) is precipitated and extracted. With rennet precipitation the sweet whey remains, with acid precipitation the sour whey. In a further processing step, the lactose (milk sugar) is extracted from the sweet whey and dried. Lactose is mainly used in special feeds for very young piglets (prestarters) as a source of energyand as a component with the highest palatability.
