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Although this chemical process had not been properly described before Pasteur's work, microbial lactic acid fermentation had been used in food production much earlier. Chemical analysis of archaeological finds show that milk fermentation had been used since prehistory; its first applications were probably a part of the Neolithic Revolution.
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. [1] Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat. [2]
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.
In the process, ATP and organic end products (e.g., lactate) are formed. Because oxygen is not required, it is an alternative to aerobic respiration. Over 25% of bacteria and archaea carry out fermentation. [2] [3] They live in the gut, sediments, food, and other environments. Eukaryotes, including humans and other animals, also carry out ...
[14] [18] This process, called genome erosion or reductive evolution, has been described in several other lactic acid bacteria. [ 19 ] [ 20 ] The proposed transition from the plant to the dairy environment was reproduced in the laboratory through experimental evolution of a plant isolate that was cultivated in milk for a prolonged period.
Current research is finding new application of α-lactalbumin outside the physiological lactose production. Nutrition: α-Lactalbumin is essential for newborn nutrition. This protein provides essential amino acids and bioactive compounds necessary for optimal growth, development, and health. α-Lactalbumin is the most abundant whey protein in ...
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. [ 1 ] [ 2 ] The biological substances include such items as meat , poultry , lettuce , beer , milk as examples.
For example, milk sugar (lactose) is a disaccharide made by condensation of one molecule of each of the monosaccharides glucose and galactose, whereas the disaccharide sucrose in sugar cane and sugar beet, is a condensation product of glucose and fructose. Maltose, another common disaccharide, is condensed from two glucose molecules. [7]