Certified Cheese Professional Practice Exam

What is the primary function of Lactose in dairy products?

1. Energy source

2. Preservation

3. Flavor enhancement

4. Thickening agent

The correct answer is: Energy source

Lactose primarily serves as an energy source in dairy products. It is a disaccharide sugar composed of glucose and galactose, which, when consumed, can be broken down by the enzyme lactase into its monosaccharide components. These sugars provide an easily accessible source of carbohydrates, which the body can utilize for energy. In the context of dairy products, lactose contributes not only to the overall nutritional value but also helps in the fermentation process, where it can be transformed into lactic acid by specific bacteria. This transformation is beneficial for the production of various dairy products like yogurt and cheese, where lactic acid plays a crucial role in flavor and preservation. While preservation, flavor enhancement, and thickening are important aspects of dairy products, they are not the primary role of lactose. Other compounds and processes within dairy products are primarily responsible for these characteristics, making lactose’s main function to provide energy.