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  2. Ensure - Wikipedia

    en.wikipedia.org/wiki/Ensure

    A 237-ml (8-fl oz) bottle of Ensure Original contains 220 calories, six grams of fat, 15 grams of sugar, and nine grams of protein. The top six ingredients are water, corn maltodextrin, sugar, milk protein concentrate, canola oil, and soy protein isolate. [1] Ensure is considered lactose-free for people with lactose intolerance. [2]

  3. Modified milk ingredients - Wikipedia

    en.wikipedia.org/wiki/Modified_milk_ingredients

    This includes casein, caseinates, whey products (including whey butter and whey cream), cultured milk products (including yogurt, sour cream and cultured buttermilk), ultrafiltered milk, milk protein concentrate, milk serum proteins and fats.

  4. Whey - Wikipedia

    en.wikipedia.org/wiki/Whey

    Sweet whey and acid whey are similar in gross nutritional analysis. By mass both contain 93% water, about 0.8% protein, and about 5.1% carbohydrates. Sweet whey contains about 0.4% fat while sour whey contains about 0.1% fat. [2] The carbohydrates are mainly lactose. The proteins are known as lactalbumin. Whey also contains some minerals. [3]

  5. Yogurt - Wikipedia

    en.wikipedia.org/wiki/Yogurt

    The scientific review by EFSA enabled yogurt manufacturers to use a health claim on product labels, provided that the "yogurt should contain at least 10 8 CFU live starter microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) per gram. The target population is individuals with lactose maldigestion". [69]

  6. Dairy product - Wikipedia

    en.wikipedia.org/wiki/Dairy_product

    Milk can be broken down into several different categories based on type of product produced, including cream, butter, cheese, infant formula, and yogurt. Milk varies in fat content. Skim milk is milk with zero fat, while whole milk products contain fat. Milk is an ingredient in many confectioneries.

  7. Lactobacillus delbrueckii subsp. bulgaricus - Wikipedia

    en.wikipedia.org/wiki/Lactobacillus_delbrueckii...

    Lactobacillus bulgaricus colonies grown on China Blue Lactose Agar, after anaerobic incubation. Lactobacillus bulgaricus is the main bacterium used for the production of yogurt . It also plays a crucial role in the ripening of some cheeses , [ 3 ] as well as in other processes involving naturally fermented products.

  8. Milk protein concentrate - Wikipedia

    en.wikipedia.org/wiki/Milk_protein_concentrate

    MPC contains micellar casein, whey proteins, and bioactive proteins in the same ratio found in milk. As the protein content of MPC increases, the lactose levels decrease. This high-protein low-lactose ratio makes MPC an appealing ingredient for protein-fortified beverages and foods and low-carbohydrate foods. [2]

  9. Activia - Wikipedia

    en.wikipedia.org/wiki/Activia

    In Bulgaria, Croatia, and Romania the products include semi-solid yogurts (plain, cereal, strawberry, peach and prune) and yogurt drinks (plain, cereal, strawberry-kiwi and cherry-vanilla). [citation needed] In Finland the Activia brand includes fruit and natural yogurt as well as yogurt drinks. Lactose free forms of the yogurt are also sold.

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