This disaccharide's synthesis makes it unable to cross the Golgi membrane, and the resulting accumulation draws in most of the water's content, instead of milk. This disaccharide forms between 2-8% of milk, and is derived from the condensation of galactose and glucose. This product is sometimes used as a sweetener for alcoholic beverages, since it is not fermented by most types of yeast. For 10 points, name this sugar, which in some adults does not break down properly and causes stomach discomfort, with formula C12 H22 O11.
a) Maltose
b) Lactose
c) Sucrose
d) Fructose