Abstract: A dairy product comprising a sweetened dairy composition with a mass ratio of lactose to glucose equal to 1.0:2.7 to 2.6:1.5 and a mass ratio of lactose to galactose equal to 1.0:2.2 to 2.6:1.1. In a second aspect, a method comprises hydrolyzing lactose in the starting dairy composition in a lactase-catalyzed hydrolysis reaction and deactivating the reaction to provide a lactose percent conversion of 46 to 80 wt. %. In a third aspect, a dairy product comprises a fermented sweetened dairy composition comprising a lactose:glucose mass ratio of 0.01:2.4 to 1.0:1.0 and a lactose:galactose mass ratio of 0.01:2.7 to 1.0:1.0. In a fourth aspect, a method comprises hydrolyzing and fermenting lactose in a starting dairy composition, thereby providing a fermented sweetened dairy composition with a lactose percent conversion of 80 to 100 wt. %.