Lactose, commonly known as milk sugar, is a disaccharide composed of glucose and galactose. It is a natural byproduct of milk processing and plays a crucial role in multiple industries due to its functional properties. In the food industry, lactose enhances sweetness, improves texture, and acts as a carrier for flavors and vitamins. Its mild sweetness makes it an excellent ingredient in dairy products, baked goods, and confectionery. In the pharmaceutical sector, lactose serves as a reliable filler in tablets and capsules, ensuring consistent dosage and stability. Additionally, lactose is a valuable energy source in animal feed formulations, promoting livestock health and productivity. In the fermentation industry, it provides essential carbohydrates for yeast and probiotic cultures, facilitating efficient fermentation processes. Lactose’s versatility and functional benefits make it an indispensable ingredient across diverse industrial applications.