Lactose, the naturally occurring sugar in milk, is a white crystalline
powder with a mild, sweet flavor. It is commonly produced by crystallizing a
solution of permeate or whey and is used in a wide array of industries,
including nutrition, pharmaceuticals and cosmetics. Lactose is classified based
on its mesh or granularity, which can range from 30 to 200. A higher mesh
number indicates a finer texture.
