What is the use of discolouring carbon/activated charcoal in the extraction of lactose from milk?

Question

I get that activated charcoal is used to decolourise the solution but I want to know why we need to decolorize the solution.

Answer 1

Are you using a spectrophotometer to quantitate the amount of lactose? If true, then you would want to remove any interfering colors or turbidity in the milk product.