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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.
With his historical detection reaction from 1904, the lactose content of dairy products can be visualized. [2] This is useful because many people are lactose intolerant and avoid dairy products. Countless pharmacy students, but also physicians, laboratory assistants, and recently also chemistry teachers know the Wöhlk test.
Ingredients include concentrated milk powder, food oil (sometimes grease), and dextrin vitamin complexes. The formulas may be prepared by mixing with the local water supply. [4] There are other variants like Low Lactose F-75 and Lactose-Free F-75, which are used in case of persistent diarrhea in severe acute malnutrition.
Kosher products labeled pareve or fleishig are free of milk. However, if a "D" (for "dairy") is present next to the circled "K", "U", or other hechsher, the food product likely contains milk solids, [61] although it may also simply indicate the product was produced on equipment shared with other products containing milk derivatives.
Filmjölk (Swedish: [ˈfîːl.ˌmjœlk]), also known as fil, is a traditional fermented milk product from Sweden, and a common dairy product within most of the Nordic countries. It is made by fermenting cow's milk with a variety of bacteria from the species Lactococcus lactis and Leuconostoc mesenteroides .
Whey cheese is a dairy product made of whey, the by-product of cheesemaking. After the production of most cheeses, about 50% of milk solids remain in the whey, including most of the lactose and lactalbumin. [1] The production of whey cheese allows cheesemakers to use the remaining whey, instead of discarding it as a waste product.
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Dadiah is a traditional fermented milk of West Sumatra, Indonesia prepared with fresh, raw, and unheated buffalo milk. Fermented milk products or fermented dairy products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been made by fermenting milk with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc.