Certified Cheese Professional Practice Exam Prep – Practice Test & Study Guide

Lactose is a disaccharide sugar composed of two monosaccharides: glucose and galactose. This specific combination forms lactose through a glycosidic bond.

In the context of dairy products, lactose is the main sugar found in milk and is integral in defining the nutritional profile of dairy. Understanding the components of lactose helps in recognizing its role in fermentation, digestion, and potential lactose intolerance among individuals who may have difficulty breaking down this sugar.

The other options do not provide the correct monosaccharide pair necessary to form lactose. For instance, sucrose is a combination of glucose and fructose, while maltose comprises two glucose molecules. Neither of these combinations will yield lactose, emphasizing why only glucose and galactose correctly describe the structure of lactose.