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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 intolerance primarily refers to a syndrome with one or more symptoms upon the consumption of food substances containing lactose sugar. Individuals may be lactose intolerant to varying degrees, depending on the severity of these symptoms. Hypolactasia is the term specifically for the small intestine producing little or no lactase enzyme ...
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. Lactase is found in the brush border of the small intestine of humans and other mammals.
While dairy contains lactose, a sugar naturally found in milk, you can easily find low-sugar dairy products to incorporate into meals and snacks. Enjoy plain varieties of strained Greek-style ...
Ultra-filtered milk has some nutritional advantages over traditional cow's milk, dietitians say. It provides more protein with fewer carbs and no lactose. Ultrafiltered milk is a new high-protein ...
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]
Carbs: 13 g (Fiber: 2 g, Sugar: 4 g [Added Sugar: 3 g]) Protein: 16 g. Many non-dairy yogurt options will add more sugar to compensate for the loss of dairy, so it can be hard to find low-sugar ...
Lactose – sometimes called milk sugar; Malt extract or malt syrup – a sweet, sticky, brown liquid made from barley ; Maltose [1] – a disaccharide formed from two units of glucose joined with an α(1→4) bond, formed from a condensation reaction
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