| I guess - to at least some extent - it depends on the percentage of fat in the milk it was made from: higher percentage of fat = lower proportion of lactose = lower carbs per volume. I expect that the bacteria eat some of the lactose as well.
The Bernstein book suggests using a urine glucose dip-stick to check for sugar in restaurant sauces - you need to mix a small amount with your saliva and then put it on the test strip - not sure of this would give you a quantitative measure though.
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Frank
51 year old male, Metabolic Syndrome Dx Mar. 2003 | 
