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Lactose intolerance. 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]
Low-Sugar Dairy Foods You Should Be Eating. 1. Plain Greek Yogurt. Nonfat or low-fat plain strained Greek-style yogurts are high in protein and are lower in saturated fat. “It’s a great ...
Lactofree. Lactofree is a brand of lactose free dairy products, which is aimed at individuals with lactose intolerance. [1] The brand was launched by Arla Foods UK in January 2006, and is available in the United Kingdom. [2] Lactofree began licensing its lactose removing patent to other producers, in September 2010. [3]
A lactose-free food, such as non-dairy ice cream, may require a different process during manufacturing. For example, traditional dairy ice cream is made with a combination of milk products that contain lactose, but non-dairy ice cream may be synthesized using hydrogenated or partially hydrogenated vegetable oil (coconut oil, palm kernel oil and ...
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.
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.
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