TABLE 3.
Milk production and composition1
| Glucose | Galactose | |
| Volume (mL/d) | 656 ± 77 | 702 ± 61 |
| Caloric content (kcal/d) | 409 ± 89 | 425 ± 88 |
| Lactose | ||
| (g/dL) | 6.1 ± 0.1 | 6.1 ± 0.1 |
| (g/d) | 39 ± 4 | 41 ± 4 |
| Fat | ||
| (g/dL) | 4.0 ± 0.4 | 3.8 ± 0.4 |
| (g/d) | 26.4 ± 4.0 | 26.3 ± 3.0 |
| Protein | ||
| (g/dL) | 2.0 ± 0.1 | 1.9 ± 0.1 |
| (g/d) | 12.7 ± 1.2 | 13.1 ± 1.4 |
1
All values are means ± SEMs; n = 7. The effect of the different sugars on milk volume and composition was compared by using Student's paired t test. No significant differences were found.