Levels of carbohydrates in different varieties of milk
Between low fat milk, powdered milk and soya milk, soya milk will contain the lowest amounts of lactose carbohydrates.
Milk is a white colored liquid produced by the mammary glands in mammals, and is used for feeding newborn mammal babies when they are not yet able to digest normal food. Milk contains antibodies which help to protect from many types of diseases, and is hence consumed by humans long after they have outgrown the baby stage. Milk may also be processed and consumed in the form of dairy products.
Milk consists of 87% water, with the rest made up of solids, fats, protein, lactose, minerals and vitamins. Leaving a cup of milk out for a while will cause cream, or milk fat, to form on its surface. Another dairy product, whey, is formed when fat and casein is removed from milk. Casein refers to the proteins in milk, and can easily be separated through the slow addition of acid. Whey is made up of milk salt, sugar and some remaining proteins.
The carbohydrate in milk is called lactose, which consists of glucose and galactose. 4.7 to 4.9% of milk is made of lactose. Mineral salts (sodium, calcium and magnesium) and vitamins (A, D, E and K) are also to be found in milk
Handle hot liquids with care