What is the principal carbohydrate found in milk?

What is the principal carbohydrate found in milk?

• A. Sucrose
• B. Fructose
• C. Lactose
• D. Glucose

Answer: (C)

The principal carbohydrate found in milk is lactose, which is a disaccharide made up of two monosaccharides: glucose and galactose. This sugar is unique to milk and dairy products, making it a key component in defining the nutritional profile of these products. Lactose serves not only as a source of energy for the body but also plays a role in the absorption of calcium and other minerals, contributing to bone health. In addition to being present in milk, lactose is also a significant source of sweetness and contributes to the flavor profile of dairy products. It's important to note that some individuals may have lactose intolerance, meaning they have difficulty digesting this sugar, which can lead to various gastrointestinal symptoms. This characteristic highlights the prevalence and importance of lactose as the main carbohydrate in milk compared to other sugars like sucrose, fructose, and glucose, which are not found in significant quantities in milk.

The principal carbohydrate found in milk is lactose, which is a disaccharide made up of two monosaccharides: glucose and galactose. This sugar is unique to milk and dairy products, making it a key component in defining the nutritional profile of these products. Lactose serves not only as a source of energy for the body but also plays a role in the absorption of calcium and other minerals, contributing to bone health.

In addition to being present in milk, lactose is also a significant source of sweetness and contributes to the flavor profile of dairy products. It's important to note that some individuals may have lactose intolerance, meaning they have difficulty digesting this sugar, which can lead to various gastrointestinal symptoms. This characteristic highlights the prevalence and importance of lactose as the main carbohydrate in milk compared to other sugars like sucrose, fructose, and glucose, which are not found in significant quantities in milk.