Table 1.

The lactose and galactose content of cheese

Cheese	Information about manufacturer	Number of analyses	Lactose content (mg/100 g of cheese samples)	Galactose content (mg/100 g of cheese samples)
Valley Spire West Country Cheddar Parkham	Parkham farm: formerly part of the West Country Farmhouse Cheesemakers Group	2014: n = 2	<0.05 mg/100 g: n = 2	<0.05 mg/100 g: n = 2
			Historical analysis of 10 other samples of West Country Farmhouse Cheese makers Cheddar were < lower limit of detection
Lye Cross Vintage Cheddar	Lye Cross Vintage Cheddar	2013: n = 1	<0.05 mg/100 g: n = 4	<0.05 mg/100 g: n = 4
		2014: n = 4	1.3 mg/100 g: n = 1	12.65 mg/100 g: n = 1
	Maturation: aged >15 months
Lye Cross Mature Cheddar	Lye Cross Mature Cheddar	2013: n = 1	<0.05 mg/100 g: n = 5	2.20 mg/100 g: n = 1
	Maturation: aged >9 months	2014: n = 4		2.44 mg/100 g: n = 1
				2.43 mg/100 g: n = 1
				<0.05 mg/100 g: n = 2
Tesco West country Farmhouse Extra Mature Cheddar	Tesco West Country Farmhouse Extra Mature Cheddar	2013: n = 2	<0.05 mg/100 g : n = 5	2.48 mg /100 g: n = 1
	Made on Ford Farm on Ashley Chase Estate	2014: n = 3		2.55 mg/100 g: n = 1
				2.55 mg/100 g: n = 1
				2.79 mg/100 g: n = 1
				2.87 mg/100 g: n = 1
Sainsbury’s TTD West Country Farmhouse Extra Mature Cheddar	Made on Barbers farm	2013: n = 1	6.82 mg/100 g: n = 1	5.51 mg/100 g: n = 1
	Made traditionally but packed in block form	2014: n = 4	<0.05 mg/100 g: n = 4	10.15 mg/100 g: n = 1
	Maturation: aged >9 months			11.78 mg/100 g: n = 1
				<0.05 mg/100 g: n = 2
Comte	Mild French mountain cheese using rennet to coagulate	2013: n = 5	<0.05 mg/100 g: n = 5	<0.05 mg/100 g: n = 2
	Maturation: aged >12 months			0.43 mg/100 g: n = 1
				1.86 mg/100 g: n = 1
				1.48 mg/100 g: n = 1
Emmi Swiss Fondue	Packet mix of Emmental cheese, wine and potato starch to make Swiss cheese fondue	2013: n = 1	<0.05 mg/100 g: n = 5	2.32 mg/100 g: n = 1
		2014: n = 4		2.19 mg/100 g: n = 1
				2.21 mg/100 g: n = 1
				2.22 mg/100 g: n = 1
				2.31 mg/100 g: n = 1