Milk sugar

Milk sugar is a product obtained from lactose through fermentation. It has a sweeter taste than regular sugar and can be used in a variety of recipes such as desserts, ice cream and milkshakes.

The process of making milk sugar begins by soaking the dry matter (lactose) in warm water to dissolve it into the liquid. This mixture is then fermented with lactic acid bacteria, which produce lactic acid. As a result of this process, lactose is converted into milk sugar.

Milk sugar is a white powder with a sweet taste that dissolves quickly in water. It does not add any calories to the dish as it is a natural product. Compared to regular sugar, milk sugar has a number of advantages. One of them is its sweetness. Its sweetness index is up to 1.5 times that of regular sugar, making it ideal for use in desserts and other sweets. Additionally, it can be used as a thickener for some recipes and can add a unique flavor to them.

One of the most popular uses of milk sugar is in baking. With the help of dairy products, sugar candies, cakes and pies acquire a special charm and unique texture. This product is also popular in making ice cream, sorbets and other flavors for a tasty treat. It can even be used in drinks, such as traditional pancakes or coffee. In addition, milk sugar can be used in the preparation of cheeses, beers, jams and puddings.

Despite all the benefits of milk sugar, you should be careful when consuming it. Although it has a rich composition of nutrients, it is important to remember that lactose, one of the key components of sugar, can cause health problems. Some studies show that consuming large amounts of milk sugar can lead to high blood sugar levels. Therefore, it is worth monitoring your consumption of milk sugar and not overusing it if you suffer from diabetes or have other problems with sugar levels.

However, milk sugar is still relevant in some areas of cooking due to its unique qualities.