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Converting lactose into glucose and galactose allows lactose-intolerant people to consume milk products. Glucose and galactose also taste sweeter than lactose so the need for additional sweeteners in flavored milk products is reduced. As glucose and galactose are more soluble, it gives ice-cream a smoother texture. Glucose and galactose can be fermented by bacteria more quickly so the use of these monosaccharides shortens the production time of cottage cheese and yogurt.

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9y ago
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8y ago

Because glucose is what the cells of the body uses.

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8y ago

They are converted into glucose as only glucose can be used to provide energy for the body.

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Q: Why is lactose converted into glucose and galactose during food processing?
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