Sugar profiles of cultured dairy products in the UK
1999
O'Brien, J. E.
Background: Manufacturers provide little detailed information concerning the sugars content of the ever-increasing range of cultured dairy products in the UK. Information about lactose and free galactose would be of value to consumers and those giving dietary advice. Methods: Sucrose, lactose, glucose, galatose and fructose were measured in a total of 96 cultured dairy products on the UK market using AOAC official methods for enzymatic analysis of sugars. Results: The study confirmed that most lactic acid fermentations result in a decrease in lactose content and an increase in free galactose. Mean values for lactose were as follows: live yoghurts (plain), 3.67%; live yoghurts (with fruit/flavoured), 3.29%; fermented buttermilk, 5.86%; Greek-style yoghurts (cow's milk), 3.21%; drinking yoghurts, 2.54%; yoghurts (with fruit, low fat), 3.61%; yoghurts (with fruit, full-fat), 3.57%; sheep's milk yoghurts (plain), 2.21%. Mean values for free galactose were increased compared with unfermented milk: live yoghurts (plain), 1.01%; live yoghurts (with fruit/flavoured), 0.75%; fermented buttermilk, 0.02%; Greek-style yoghurts (Cow's milk), 0.91%; drinking yoghurts, 0.51%; yoghurts (with fruit, low-fat), 0.91%; yoghurts (with fruit, full-fat), 0.72%; sheep's milk yoghurts (plain), 1.24%. In individual products, the concentration ranges of galactose and lactose were 0-1.97% and 1.57-6.18%, respectively. Conclusion: The values reported for free galactose are considerably lower than those reported in the UK food composition tables and may reflect the large number of new products entering the market since the tables were published.
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