Abstract Nutritional recommendations suggest reducing sugar intake to below 10% of energy intake. Although dairy products are not regarded as an important source of sugar, flavoured milk products can provide significant amounts. Moreover, they are a source of lactose, which should be restricted by people with lactose intolerance. The content of fructose, glucose, sucrose and lactose was analysed in 54 dairy products using HPLC-ELSD. These were: yoghurts, yoghurt drinks, buttermilks, kefirs and homogenised cheeses of different flavours. The content of fructose in all analysed products was 0.7–4.1 g 100 g-1, glucose 0.2–4.0 g 100 g-1, sucrose 3.7–10.6 g 100 g-1 and lactose 1.8–5.2 g 100 g-1. Products from different categories and different flavours generally did not differ among each other due to the high variability of sugar content. Finally, most of products significantly contributed to the daily intake of sugars, so reformulation of their composition is suggested.

中文翻译：

---

不同口味乳制品中的糖分

摘要 营养建议建议将糖摄入量减少到能量摄入量的 10% 以下。虽然乳制品不被视为糖的重要来源，但调味乳制品可以提供大量的糖。此外，它们是乳糖的来源，乳糖不耐症的人应该限制使用。使用 HPLC-ELSD 分析了 54 种乳制品中果糖、葡萄糖、蔗糖和乳糖的含量。它们是：酸奶、酸奶饮料、酪乳、开菲尔和不同口味的均质奶酪。所有分析产品中果糖的含量为 0.7-4.1 g 100 g-1、葡萄糖 0.2-4.0 g 100 g-1、蔗糖 3.7-10.6 g 100 g-1 和乳糖 1.8-5.2 g 100 g-1。由于含糖量的高度可变性，不同类别和不同口味的产品之间通常没有差异。最后，