Summary: Dairy

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  • 1 Dairy

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  • What is the primairy carb in milk?

    Lactose.
  • What do latic acid bacteria do?

    They change lactose into acids by fermentation. 
  • What means lactose intolerance?

    People don't make the enzyme lactase so bacteria in the bowels break lactose down and form acids.
  • Why are fermented products easier to digest for lactose intolerant people?

    When you ferment the milk, lactose will be converted into acids. So people won't have to break it down.
  • How much casein does milk contain and how much whey?

    80 % casein, 18 % whey
  • What is milk allergy?

    Immune system attacks proteins.
  • What is the value of cholesterol in milk?

    Your galblatter needs it. It is a precursor of vitamin D.
  • Why do you need to package milk in carton?

    Riboflavin is sensitive to UV.
  • What substances do Food producers use?

    Casein, caseinates, lactose, whey powder.
  • What are the options for pastaurisation time and heat?

    63 C for 30 min = low temperature long time LTLT.
    72 C for 15 seconds = high temperature short time HTST.
    130-150 for 2-6 seconds = ultra high UHT.
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