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Typical lactose levels in dairy products [50] Dairy product Serving size Lactose content Fraction Milk, regular 250 ml(g) 12 g 4.8%: Milk, reduced fat 250 ml(g) 13 g 5.2%: Yogurt, plain, regular 200 g 9 g 4.5%: Yogurt, plain, low-fat 200 g 12 g 6.0%: Cheddar cheese 30 g 0.02 g 0.07% Cottage cheese 30 g 0.1 g 0.33% Butter 5 g 0.03 g 0.6%: Ice ...
Name Image Region Description Caravane cheese: The brand name of a camel milk cheese produced in Mauritania by Tiviski, [5] a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen, and is very difficult to produce, but yields a product that is low in lactose.
Brined cheese; Washed-rind cheese; Acid-set or sour milk cheeses. Fresh cheeses and curds, the soft, curdled part of milk (or skim milk) used to make cheese; Chhena and paneer; Cream cheese, produced by the addition of cream to milk and then curdled to form a rich curd or cheese; Whey cheese is a dairy product made from whey and thus ...
This fresh cheese, very common in South Asian cuisine, is generally called Chhena in northern parts of the Indian Subcontinent. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. Podmleč: Serbia: Western Serbian dairy product similar to clotted cream.
The cheese produced from this process has low levels of cholesterol and is easy to digest, even for the lactose intolerant. [22] [23] The European-style cheese, marketed under the name Caravane, was created through collaboration between Mauritanian camel milk dairy Tiviski, the FAO, and Ramet. It is claimed to be the only camel milk cheese in ...
It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct brought out during the making of acid types of dairy products, such as strained yogurt.
Lactose, or milk sugar, is a disaccharide composed of galactose and glucose and has the molecular formula C 12 H 22 O 11.Lactose makes up around 2–8% of milk (by mass). The name comes from lact (gen. lactis), the Latin word for milk, plus the suffix -ose used to name sugars.
Lactose content is low. [4] Norwegian brunosts ("brown cheese"), made by boiling down the whey to concentrate the sugar, and consisting primarily of caramelized milk sugar. Mysost is such an example. Since these are not primarily made of coagulated milk proteins, they are technically not cheese. [3] [5] Lactose content is high. [4]
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