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• Doog food
  ...ctase, which breaks down the lactose in milk. This can result in diarrhea. Lactose-free milk products are available for pets. ...re normally killed through pasteurization. That is why even humans who are lactose intolerant usually are able to handle raw milk... But be sure you get it fr
  4 KB (650 words) - 21:21, 3 October 2011
• Azithromycin
  ...d coloring#Dyes and lakes|lake]], [[hypromellose]] (2910, 15cP), [[lactose|lactose monohydrate]], [[magnesium stearate]], [[Starch|pregelatinized starch]], [[
  15 KB (2,008 words) - 16:46, 27 September 2010
• Glucose
  ...("animal starch") are common glucose [[polymer]]s ([[polysaccharide]]s). [[Lactose]], the predominant sugar in milk, is a glucose-galactose disaccharide. In [ ...d [[glycogen]], or together with another monosaccharide, as in sucrose and lactose.
  23 KB (3,050 words) - 16:52, 27 September 2010
• Sugar
  ...a class of edible [[crystal]]line [[carbohydrate]]s, mainly [[sucrose]], [[lactose]], and [[fructose]]<ref>{{cite web|url=http://goldbook.iupac.org/S06088.htm ...[[glucose]], [[fructose]], [[galactose]]), disaccharides (e.g., sucrose, [[lactose]], [[maltose]]), [[trisaccharide]]s, and [[oligosaccharide]]s,<ref>"[http:/
  21 KB (2,875 words) - 10:14, 20 September 2010
• Non-dairy creamer
  ...m]] as an additive to [[coffee]] or other beverages. They do not contain [[lactose]] and are therefore not [[dairy]] products; accordingly, some parts of the ...caseinate]] (a milk protein ([[casein]]) derivative that does not contain lactose), [[corn syrup]] or other sweeteners, and flavorings.
  2 KB (224 words) - 10:15, 20 September 2010
• Powdered milk
  ...tuted milk are (by weight) 36% protein, 52% carbohydrates (predominantly [[lactose]]), calcium 1.3%, potassium 1.8%. Their milk powder is fortified with Vitam
  8 KB (1,203 words) - 19:38, 13 October 2010
• Kefir
  ...mented at ambient temperatures, generally overnight. Fermentation of the [[lactose]] yields a [[Basic taste#Sourness|sour]], [[carbonation|carbonated]], sligh ...acillus caucasicus, Leuconnostoc'' species, lactic streptococci as well as lactose-fermenting yeast. Kefir grains contain a water soluble [[polysaccharide]] k
  12 KB (1,755 words) - 19:38, 13 October 2010
• Hydrolysis
  ...ydrolysis of [[lactose]] in milk. Deficiency of lactase in humans causes [[lactose intolerance]].
  14 KB (2,113 words) - 20:16, 21 September 2010
• List of macronutrients
  * [[Lactose]]
  2 KB (222 words) - 21:04, 21 September 2010
• Butter
  ...ermentation, the cream naturally sours as [[bacterium|bacteria]] convert [[lactose|milk sugars]] into [[lactic acid]]. The fermentation process produces addit ...lactose.html here], one [[teaspoon]] of butter contains 0.03&nbsp;grams of lactose; a cup of milk contains 400 times that amount.</ref> People with [[milk all
  40 KB (5,956 words) - 19:36, 13 October 2010
• Kumis
  ...uses cow's milk, which is richer in [[fat]] and [[protein]] but lower in [[lactose]] than the milk from a [[horse]]. Before [[fermentation (food)|fermentation ...uently but usually only after bacteria (lactobacilli) have broken down the lactose. After this has occurred, milk becomes [[yoghurt]] or kumis, both of which
  14 KB (2,194 words) - 19:37, 13 October 2010
• Viili
  ...umb|right|Finnish viili in woodland strawberry & peach flavor and with low lactose content]]
  3 KB (389 words) - 19:37, 13 October 2010
• Filmjölk
  }}</ref> The bacteria metabolize [[lactose]], the sugar naturally found in milk, into lactic acid. The acid gives fil ...ured and flavoured. Also comes in a variant made from organic milk, a low-lactose variant that has been treated with [[lactase]] enzyme, a variant with added
  36 KB (4,851 words) - 19:37, 13 October 2010
• Whey
  Liquid whey contains [[lactose]], [[vitamin]]s, [[protein]] and [[mineral]]s along with traces of [[fat]].
  6 KB (960 words) - 19:37, 13 October 2010
• Condensed milk
  ...revents microorganism growth. The sweetened evaporated milk is cooled and lactose crystallization is induced.<ref>{{cite web |url=http://www.foodsci.uoguelph
  14 KB (2,089 words) - 19:37, 13 October 2010
• Buttermilk
  ...by lactic acid bacteria while [[Fermentation (biochemistry)|fermenting]] [[lactose]], the primary sugar found in milk. As lactic acid is produced by the bact
  8 KB (1,127 words) - 19:37, 13 October 2010
• Infant formula
  ...as a [[protein]] source, a blend of [[vegetable oil]]s as a fat source, [[lactose]] as a [[carbohydrate]] source, a [[vitamin]]-[[mineral]] mix, and other in ...and modified [[starch]]es, monosacchardies and indigestible carbohydrates. Lactose is not only a good course of energy, it also aids in the absorption of vari
  68 KB (9,753 words) - 19:37, 13 October 2010
• Ymer (dairy product)
  ...producing [[cheese]], one can add [[lactic acid bacteria]] which convert [[Lactose|milk sugar]] in the milk into [[lactic acid]] and other substances. Acidity
  2 KB (298 words) - 19:37, 13 October 2010
• Buffalo curd
  ...ing (coagulating) buffalo milk using microbial activities. In this process lactose in buffalo milk is converted in to lactic acid using several micro-organis Buffalo curd has a higher nutritional value of [[protein]], [[fat]], [[lactose]], [[mineral]]s and [[vitamin]]s. It should have 7.5% of [[milk fat]], 8.5%
  2 KB (347 words) - 19:37, 13 October 2010
• Dairy product
  Some dairy products may cause health issues for individuals who have a [[lactose intolerance]] and [[Milk allergy|milk allergies]]. Some dairy products such
  7 KB (950 words) - 19:38, 13 October 2010

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