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• Cheese
  ...]. Most cheeses are acidified to a lesser degree by bacteria, which turn [[lactose|milk sugars]] into [[lactic acid]], then the addition of rennet completes t ...[starter bacteria]] are employed instead. These starter bacteria convert [[Lactose|milk sugars]] into [[lactic acid]]. The same bacteria (and the [[enzyme]]s
  51 KB (7,545 words) - 19:38, 13 October 2010
• Yoghurt
  ...2.1 g | monofat=0.9 g | vitA_ug= 27 | right=1 | source_usda=1 | note=(*) [[Lactose]] content diminishes during storage.}} ...ria]]l [[Fermentation (food)|fermentation]] of [[milk]]. Fermentation of [[lactose]] produces [[lactic acid]], which acts on milk [[protein]] to give yoghurt
  24 KB (3,477 words) - 19:38, 13 October 2010
• Ice cream
  ...], and [[goat milk]] are available for those who are [[lactose intolerance|lactose intolerant]] or have an [[Milk allergy|allergy to dairy protein]], or in th ...lids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk
  53 KB (8,194 words) - 19:38, 13 October 2010
• Chocolate milk
  ...or [[Snickers]]. Other variants include a lactose-free version made using lactose-free milk and flavorings, organic chocolate milk (made with organic milk, o
  7 KB (1,063 words) - 19:38, 13 October 2010

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