Sugar Of, Or Lactine Milk, one of the constituents of milk. It is prepared in Switzerland as an article of food, and is used by homce-opathists as the vehicle for their medicines, and in other practice as an article of food for infants in teething, being less apt to produce acidity than cane sugar. It is also recommended as a non-nitrogenous article of diet in pulmonary diseases. It is prepared from the whey obtained from milk coagulated with a little dilute sulphuric acid, and left several weeks in a cool place to crystallize. The crystals of sugar of milk are collected and decolorized by animal charcoal and repeated crystallizations. They consist of C24H19O18+5HO. They are hard and gritty, rather insoluble in water and alcohol, slightly sweet, and not easily fermentable. When converted into grape sugar by the action of dilute acids, sugar of milk may furnish a spirituous liquor, as noticed in the article Milk. By the homoeopathists sugar of milk is regarded as the substance most inert upon the system, and for this reason as well as on account of its great hardness, which causes it to reduce to extreme fineness the substances with which it is ground, they esteem it as the best medium for their medicines, and are by far the largest consumers of it.