This section is from the "A Handbook of Useful Drugs" book, by State Medical Examining and Licensing Boards.
A peculiar crystalline sugar obtained from the whey of cow's milk by evaporation, and purified by recrystallization.
Properties : Sugar of milk occurs as white, hard, crystalline masses or a white powder feeling gritty on the tongue, odorless and having a faintly sweet taste. It is freely soluble in water (1:5), but practically insoluble in absolute alcohol.
Action and Uses: Sugar of milk is used as a diluent, and also as a food, particularly in connection with modified milk for infants. It is also diuretic when given in large quantities.