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Lactose intolerance is caused by a lessened ability or a complete inability to digest lactose, a sugar found in dairy products. [1] Humans vary in the amount of lactose they can tolerate before symptoms develop. [1] Symptoms may include abdominal pain, bloating, diarrhea, flatulence, and nausea. [1] These symptoms typically start thirty minutes ...
Frequency. ~6% (developed world) [1][2] A food allergy is an abnormal immune response to food. The symptoms of the allergic reaction may range from mild to severe. They may include itchiness, swelling of the tongue, vomiting, diarrhea, hives, trouble breathing, or low blood pressure. This typically occurs within minutes to several hours of ...
Streptococcus thermophilus formerly known as Streptococcus salivarius subsp. thermophilus[2][1] is a gram-positive bacterium, and a fermentative facultative anaerobe, of the viridans group. [3] It tests negative for cytochrome, oxidase, and catalase, and positive for alpha-hemolytic activity. [3] It is non-motile and does not form endospores. [3]
The Best Mozzarella Cheeses. 1. Best: Organic Valley Low Moisture Mozzarella, Part Skim. Nutrition per 1 oz: 80 calories, 6 g fat (3.5 g sat fat), 190 mg sodium, <1 g carbs (0 g fiber, 1 g sugar ...
Lactase persistence or lactose tolerance is the continued activity of the lactase enzyme in adulthood, allowing the digestion of lactose in milk. In most mammals, the activity of the enzyme is dramatically reduced after weaning. [ 1 ] In some human populations though, lactase persistence has recently evolved [ 2 ] as an adaptation to the ...
Milk allergy is distinct from lactose intolerance, which is a nonallergic food sensitivity caused by the lack of the enzyme lactase in the small intestines to break lactose down into glucose and galactose. The unabsorbed lactose reaches the large intestine, where resident bacteria use it for fuel, releasing hydrogen, carbon dioxide and methane ...
Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk. [ 1 ] The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food around the world such as yogurt, cheese, milk and butter. [ 2 ][ 3 ] A facility that produces dairy ...
History. Lactylates were developed in the 1950s by the C.J. Patterson Company as non- petrochemical alternatives to Sta-Soft, a polyoxyethylene derivative of stearic acid, for delaying the staling of bread. [19][20][21] The research into the development of lactylates led to the first lactylate patent application, filed in 1951, and two issued ...