乳糖是普通的营养性双糖，但相当一部分人群食用乳糖后呈现过敏症反应，影响了对含乳糖食品的食用。
Lactose is a kind of common nutritive double glucose unit. Some people have allergy to lactose, so its application is limited.
因此在采用乳粉为原料生产酸奶时，不仅要考虑到全乳固体含量超过11．3％以上，而且要充分考虑到乳粉中乳糖、乳脂及全乳固体含氮物质中酪蛋白的含量，以确保生产出优质酸奶。
Contents of milk sugar, butter fat and casein should also be taken into consideration and the concentration of dry matter in milk should be over 11 3% to produce quality yoghurt.
在瓜拉那中约一半D-吡喃甘露糖主链的单元含一个D-吡喃半乳糖侧链。
In guaran, about one-half of the D-mannopyranosyl main-chain units contain a D-galactopyranosyl side chain.
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