Lactaid® « Featured Word
What is it? Commercially derived lactase, available in liquid or powder form as well as tablets.
How does it work? 4 - 5 drops liquid Lactaid® added to 1 liter of milk hydrolyzes 70% of lactose within 24 hours.
How is it used? Can be added to whole, skim, fresh, canned or reconstituted dry milk, cream or infant formula. Tablets can be taken immediately before eating high lactose foods or meals.
Lactase deficiency
Refers to the normal, age-related, genetic decrease in lactase activity.
Lactose intolerance
The experience of gastrointestinal symptoms after the ingestion of lactose (either from milk or dairy products) or after a standard tolerance test. Symptoms include bloating, flatulence, abdominal pain and diarrhea.
Lactose maldigestion
Refers to the incomplete hydrolysis or breakdown of lactose in the small intestine, a consequence of low lactase activity. This is determined by a lactose tolerance test.
Lactose-reduced Milk
Milk to which lactase enzyme has been added to break down the milk sugar, lactose. Tastes sweeter than regular milk, since the simple sugars resulting from the lactose reduction taste sweeter than lactose.
Microfiltered Milk
Milk which has undergone a process of filtration that gives it a slightly creamier texture and somewhat longer shelf life.
Milk
Important source of calcium, protein riboflavin, vitamin A and vitamin D. Also contains about 87% water, carbohydrate and many other nutrients. Available as: whole milk (contains about 3.25% fat by weight or about 9 grams per 250 mL),2% milk (contains 2% fat by weight or about 5 grams per 250…
Pasteurization
Process by which the pathogens (disease-causing organisms) are destroyed. Milk is heated to 72º C (163º F) and held for 16 seconds, then cooled rapidly and refrigerated. Pasteurization may also be accomplished by heating milk to 63º C (145º F), holding it at this temperature for 30 minutes and then…
Processed Cheese Products
Processed Cheese: made from cheese that has been ground, emulsified, melted and formed into slices. Processed Cheese Food: contains at least 51% cheese plus other dairy ingredients such as skim milk powder or whey powder. Processed Cheese Spread: contains at least 51% cheese plus other dairy ingredients and has a…
Rennet
Enzyme found in the stomach lining of cows that speeds up coagulation of milk during cheesemaking. Coagulating enzyme, a vegetarian alternative, is frequently used instead of rennet.
Skim Milk Powder
Starts as pasteurized skim milk. It is then partly evaporated and spray-dried into small particles. "Instant" skim milk powder has an additional step—it is blown into a steam chamber, then redried. The larger particles formed dissolve easily in water. Both vitamin A and D are added. When reconstituted, the nutrient…