Search results
Results from the WOW.Com Content Network
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.
The lactose gives milk its sweet taste and contributes approximately 40% of the calories in whole cow's milk's. Lactose is a disaccharide composite of two simple sugars, glucose and galactose. Bovine milk averages 4.8% anhydrous lactose, which amounts to about 50% of the total solids of skimmed milk.
Lactase (EC 3.2.1.108) is an enzyme produced by many organisms and is essential to the complete digestion of whole milk.It breaks down the sugar lactose into its component parts, galactose and glucose.
When L. lactis ssp. lactis is added to milk, the bacterium uses enzymes to produce energy molecules , from lactose. The byproduct of ATP energy production is lactic acid. The lactic acid produced by the bacterium curdles the milk, which then separates to form curds that are used to produce cheese. [11]
In the milk of most mammals, lactose is generally the major carbohydrate, so when you have a glass of milk, and it gets through your stomach to the small intestine, that lactose gets chopped into glucose and galactose by an enzyme that’s fittingly called lactase.
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 ...
Garrett Nussmeier threw for 304 yards and three touchdowns as LSU beat Baylor 44-31 in the Texas Bowl on Tuesday. Nussmeier, who finished 24 of 34, tossed scoring passes of 10 yards and 1 yard to ...
Lactose intolerance is distinct from milk allergy, an immune response to cow's milk proteins. They may be distinguished in diagnosis by giving lactose-free milk, producing no symptoms in the case of lactose intolerance, but the same reaction as to normal milk in the presence of a milk allergy. A person can have both conditions.