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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