Lactose in yogurt

Lactose (β-. d-galactopyranosyl-(1→4)-. d-glucose) is the most abundant constituent after water in bovine milk. Lactose is also the main carbohydrate in the milk of virtually all mammalian species. Mono- and oligosaccharides are also present in the milk of most species in small quantities. Technologically, lactose is the most important carbohydrate in milk and is in fact important for many dairy products, for example, it is crucial in the lactic acid fermentation of cheese, yogurt, and other acid-coagulated dairy products.In this chapter, the role of lactose in yogurt and related products is used, with specific focus on the different sources of lactose in yogurt, the fermentation of lactose in yogurt and oligosaccharides in yogurt. Furthermore, effects of lactose on yogurt structure and lactose intolerance in yogurt products are covered.