Originally Posted by nilo
The test I made was not regarding fermentability but tasting only / perception of sweetness. It comprised of adding same weight of ingredients to a standard volume of distilled water, boil for 5 minutes, cool and taste.
That's not an adequate test, though. The fact that the yeast will consume table sugar and not lactose means the final product will not produce the same results. The table sugar will result in a dryer, thinner beer, where the lactose will result in a sweeter, more full-bodied beer.