Qualitative and quantitative changes in carbohydrates during the manufacture of yogurt.
The average lactose content of yogurt mix was 8.50% and decreased during fermentation to 5.75%. The initial galactose content of the mix was a trace but increased to 1.20% during fermentation. Glucose content remained a trace throughout fermentation. Several brands of commercial yogurt were purchased from local supermarkets and analyzed for carbohydrate content. Lactose ranged from 3.31 to 4.74%, galactose varied from 1.48 to 2.50%, and glucose was only a trace in all samples. Several samples of buttermilk also exhibited the near absence of glucose.
D002241:Carbohydrates / Q000032:analysis*; D003611:Dairy Products / Q000032:analysis*; D005285:Fermentation; D005690:Galactose / Q000032:analysis; D005947:Glucose / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D007785:Lactose / Q000032:analysis
D002241:Carbohydrates; D005947:Glucose; D007785:Lactose; D005690:Galactose