Certified Cheese Professional Practice Exam

The sugar primarily found in dairy products is lactose, which is recognized as a disaccharide. Lactose is composed of two simpler sugars, glucose and galactose, bonded together. This structural characteristic is what defines it as a disaccharide, distinguishing it from other types of sugars. Other types of sugars mentioned have different structures and functions in the body. Monosaccharides, such as glucose and fructose, are single sugar units and are the simplest form of carbohydrates. Polysaccharides comprise long chains of monosaccharide units, such as starch and cellulose, and do not exist in significant amounts in dairy products. Oligosaccharides consist of a few sugar units, usually 2 to 10, and while some can be found in certain foods, they are not the primary sugars present in dairy. Understanding that lactose is specifically a disaccharide clarifies its role in dairy and provides insight into the nutritional aspects of dairy products, particularly for those who may be lactose intolerant, as their bodies may struggle to break down this specific sugar.