"principal symptom of lactose intolerance is an adverse reaction to products containing lactose (primarily milk), including abdominal bloating and cramps, flatulence, diarrhea, nausea, borborygmi, and vomiting (particularly in adolescents). These appear one-half to two hours after consumption. The severity of symptoms typically increases with the amount of lactose consumed; most lactose-intolerant people can tolerate a certain level of lactose in their diets without ill effects. Lactose intolerance is a consequence of lactase deficiency, which may be genetic (primary hypolactasia and primary congenital alactasia) or environmentally induced (secondary or acquired hypoalactasia). In either case, symptoms are caused by insufficient levels of"
"the hydrolysis of the disaccharide lactose into constituent galactose and glucose monomers. Lactase is present predominantly along the brush border membrane of the differentiated enterocytes lining the villi of the small intestine. In humans, lactase is encoded by the LCT gene. Lactase is an enzyme that some people are unable to produce in their small intestine. Without it they can't break down the natural lactose in milk, leaving them with diarrhea, gas and bloating when drinking regular milk. Technology to produce lactose-free milk, ice cream and yogurt was developed by the USDA Agricultural Research Service in 1985. This technology is"
"call that consistency to mind, including food items such as maple butter and witch's butter and nonfood items such as baby bottom butter, hyena butter, and rock butter. Unhomogenized milk and cream contain butterfat in microscopic globules. These globules are surrounded by membranes made of phospholipids (fatty acid emulsifiers) and proteins, which prevent the fat in milk from pooling together into a single mass. Butter is produced by agitating cream, which damages these membranes and allows the milk fats to conjoin, separating from the other parts of the cream. Variations in the production method will create butters with different consistencies,"
"emulsion are liquid, as commonly is the state in dairy cream. It is common where the volume of the two fluid components is about the same or the volume of the dispersed phase is larger than that of the continuous phase. The process of emulsion inversion occurs when the dispersed droplets unite, but retain the formerly continuous material as droplets within the mass. This is an ""invert emulsion"" or ""inverted emulsion"", in which the formerly continuous phase has become the dispersed phase and vice versa. Inversion happens in dairy cream when the butterfat concentration is too high, and the resulting"
"or the β-pyranose form, whereas the galactose can only have the β-pyranose form: hence α-lactose and β-lactose refer to the anomeric form of the glucopyranose ring alone. Lactose is hydrolysed to glucose and galactose, isomerised in alkaline solution to lactulose, and catalytically hydrogenated to the corresponding polyhydric alcohol, lactitol. Lactulose is a commercial product, used for treatment of constipation. Lactose comprises about 2–8% of milk by weight. Several million tons are produced annually as a by-product of the dairy industry. Whey or milk plasma is the liquid remaining after milk is curdled and strained, for example in the production of"
"and non-bovine mammals varies in composition, but has a similar pH. Initially milk fat is secreted in the form of a fat globule surrounded by a membrane. Each fat globule is composed almost entirely of triacylglycerols and is surrounded by a membrane consisting of complex lipids such as phospholipids, along with proteins. These act as emulsifiers which keep the individual globules from coalescing and protect the contents of these globules from various enzymes in the fluid portion of the milk. Although 97–98% of lipids are triacylglycerols, small amounts of di- and monoacylglycerols, free cholesterol and cholesterol esters, free fatty acids,"
"Latex Latex is a stable dispersion (emulsion) of polymer microparticles in an aqueous medium. It is found in nature, but synthetic latexes can be made by polymerizing a monomer such as styrene that has been emulsified with surfactants. Latex as found in nature is a milky fluid found in 10% of all flowering plants (angiosperms). It is a complex emulsion consisting of proteins, alkaloids, starches, sugars, oils, tannins, resins, and gums that coagulate on exposure to air. It is usually exuded after tissue injury. In most plants, latex is white, but some have yellow, orange, or scarlet latex. Since the"
"Latex Latex is a stable dispersion (emulsion) of polymer microparticles in an aqueous medium. It is found in nature, but synthetic latexes can be made by polymerizing a monomer such as styrene that has been emulsified with surfactants. Latex as found in nature is a milky fluid found in 10% of all flowering plants (angiosperms). It is a complex emulsion consisting of proteins, alkaloids, starches, sugars, oils, tannins, resins, and gums that coagulate on exposure to air. It is usually exuded after tissue injury. In most plants, latex is white, but some have yellow, orange, or scarlet latex. Since the"
"milk protein, sugar and air. Water and fat have highest proportions by weight creating an emulsion. The triacylglycerols in fat are non polar and will adhere to itself by van der Waals interactions. Water is polar thus, emulsifiers are needed for dispersion of fat. Also ice cream has a colloidal phase of foam which helps in light texture. Milk proteins such as casein and whey protein present in ice cream are amphiphilic, can adsorb water and form micelles which will contribute to consistency. Sucrose which is disaccharide is usually used as a sweetening agent. Lactose which is sugar present in"
"new stereocenter at the site of the open-chain carbonyl. In the beta form, the alcohol group is in the equatorial position, whereas in the alpha form, the alcohol group is in the axial position. Galactose is a monosaccharide. When combined with glucose (monosaccharide), through a condensation reaction, the result is the disaccharide lactose. The hydrolysis of lactose to glucose and galactose is catalyzed by the enzymes lactase and β-galactosidase. The latter is produced by the ""lac"" operon in ""Escherichia coli"". In nature, lactose is found primarily in milk and milk products. Consequently, various food products made with dairy-derived ingredients can"
"that claims of health benefits provided by raw milk are unsupported by scientific evidence. Unprocessed milk consists of globules of milk fat suspended in a watery base containing dissolved proteins, sugars, vitamins, and minerals. If the globules are large enough, as with unprocessed milk from cows, the fat globules float upwards until they form a distinct cream layer at the top. Some animals, such as goats, produce smaller fat globules that remain mixed unless mechanically separated by centrifugation. Homogenization is a process that reduces the size of fat globules by forcing pressurized, hot milk through small holes, causing turbulence that"
"Glucuronolactone Glucuronolactone is a naturally occurring substance that is an important structural component of nearly all connective tissues. Glucuronolactone is also found in many plant gums. Glucuronolactone is a white solid odorless compound, soluble in hot and cold water. Its melting point ranges from 176 to 178 °C. The compound can exist in a monocyclic aldehyde form or in a bicyclic hemiacetal (lactol) form. Glucuronolactone has received some notoriety due to an urban legend that it was a Vietnam War-era drug manufactured by the American government and since banned due to brain tumor-related deaths. However, the quoted ""British Medical Journal"""
"also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt (such as dairy salt), flavorings (such as garlic) and preservatives are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ""ghee"", which is almost entirely butterfat. Butter is a water-in-oil emulsion resulting from an inversion of the cream, where the milk proteins are the emulsifiers. Butter remains a firm solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at . The density of butter is 911 grams"
"substitutes. In Germany, milk substitutes tend to contain 30% milk powder, with the remaining 70% consisting of whey and cheaper vegetable extracts, especially palm oil and coconut oil. Lactose is the major sugar found in dairy milk. Lactose intolerance occurs when an individual is deficient in the enzyme lactase, which breaks down the lactose in the intestine. Bloating, cramps, constipation, or diarrhea may result when an individual who is lactose intolerant consumes a dairy product. Due to genetic differences, intolerance of lactose is more common globally than tolerance.. Rates of lactose intolerance vary globally, from less than 10% in Northern"
"usually is accomplished rapidly in centrifugal cream separators. The fat globules rise to the top of a container of milk because fat is less dense than water. The smaller the globules, the more other molecular-level forces prevent this from happening. In fact, the cream rises in cow's milk much more quickly than a simple model would predict: rather than isolated globules, the fat in the milk tends to form into clusters containing about a million globules, held together by a number of minor whey proteins. These clusters rise faster than individual globules can. The fat globules in milk from goats,"
"contain roots meaning ""milk sugar"". Lactose is a disaccharide of galactose plus glucose. Galactose exists in both open-chain and cyclic form. The open-chain form has a carbonyl at the end of the chain. Four isomers are cyclic, two of them with a pyranose (six-membered) ring, two with a furanose (five-membered) ring. Galactofuranose occurs in bacteria, fungi and protozoa, and is recognized by a putative chordate immune lectin intelectin through its exocyclic 1,2-diol. In the cyclic form there are two anomers, named alpha and beta, since the transition from the open-chain form to the cyclic form involves the creation of a"
"the product was produced on equipment shared with other products containing milk derivatives. Lactose is also a commercial food additive used for its texture, flavor, and adhesive qualities. It is found in additives labelled as casein, caseinate, whey, lactoserum, milk solids, modified milk ingredients, etc. As such lactose is found in foods such as processed meats (sausages/hot dogs, sliced meats, pâtés), gravy stock powder, margarines, sliced breads, breakfast cereals, potato chips, processed foods, medications, prepared meals, meal replacements (powders and bars), protein supplements (powders and bars), and even beers in the milk stout style. Some barbecue sauces and liquid cheeses"
"Lecithin Lecithin (, , from the Greek ""lekithos"", ""egg yolk"") is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances (and so are both hydrophilic and lipophilic), and are used for smoothing food textures, dissolving powders (emulsifying), homogenizing liquid mixtures, and repelling sticking materials. Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid. Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine ""lécithine"". Gobley originally isolated"
"Lecithin Lecithin (, , from the Greek ""lekithos"", ""egg yolk"") is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances (and so are both hydrophilic and lipophilic), and are used for smoothing food textures, dissolving powders (emulsifying), homogenizing liquid mixtures, and repelling sticking materials. Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid. Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine ""lécithine"". Gobley originally isolated"
"the production of analytical standards of the individual lactylate components. Due to differences in physical properties, oil does not readily mix with water. Many food and non-food systems require stabilization of mixtures of oil and water in order to prevent phase separation. Therefore, additives are used to provide stability. Lactylates are such additives. Lactylates are surface active and are therefore surfactants. Lactylates contain hydrophilic polar groups, which interact with water, and non-polar lipophilic groups, which interact with fats and oils. These interactions provide stability to an oil/water system resulting in the formation of an emulsion. Therefore, lactylates are often referred"
"and on the viscosity of the ice cream. Water freezes out of a liquid in its pure form as ice. The concentration of the remaining liquid sugar mixture increases due to water removal, hence the freezing point is further lowered. Thus the structure of ice cream can be described as a partly frozen foam with ice crystals and air bubbles occupying most of the space. Tiny fat globules flocculate and surround the air bubbles in the form of a dispersed phase. Proteins and emulsifiers in turn surround the fat globules. The continuous phase consists of a concentrated, unfrozen liquid of"
"Emulsion polymerization Emulsion polymerization is a type of radical polymerization that usually starts with an emulsion incorporating water, monomer, and surfactant. The most common type of emulsion polymerization is an oil-in-water emulsion, in which droplets of monomer (the oil) are emulsified (with surfactants) in a continuous phase of water. Water-soluble polymers, such as certain polyvinyl alcohols or hydroxyethyl celluloses, can also be used to act as emulsifiers/stabilizers. The name ""emulsion polymerization"" is a misnomer that arises from a historical misconception. Rather than occurring in emulsion droplets, polymerization takes place in the latex/colloid particles that form spontaneously in the first few"
"fat globule, allowing bovine MFGM to be added in concentrated form. The MFGM fraction is now commercially available and can be added to infant formula or other nutritional products. The milk fat globule is surrounded by a phospholipid trilayer containing associated proteins, carbohydrates, and lipids derived primarily from the membrane of the secreting mammary epithelial cell (lactocyte). This trilayer is collectively known as MFGM. While MFGM only makes up an estimated 2% to 6% of the total milk fat globule, it is an especially rich phospholipid source, accounting for the majority of total milk phospholipids. In contrast, the inner core"
"contain lactose. Galactose metabolism, which converts galactose into glucose, is carried out by the three principal enzymes in a mechanism known as the Leloir pathway. The enzymes are listed in the order of the metabolic pathway: galactokinase (GALK), galactose-1-phosphate uridyltransferase (GALT), and UDP-galactose-4’-epimerase (GALE). In human lactation, glucose is changed into galactose via hexoneogenesis to enable the mammary glands to secrete lactose. However, most lactose in breast milk is synthesized from galactose taken up from the blood, and only 35±6% is made from galactose from ""de novo"" synthesis. Glycerol also contributes some to the mammary galactose production. Glucose is the"
"in products like lollipops, marshmallows, and caramels. Glassy amorphous solids result when moderate sugar concentrations (50% solutions) are heated to high temperatures which nearly eliminates all moisture. The final moisture content is around 1%-2%, whereas the final moisture content in crystalline candies is 8%-12%. The non-crystalline nature of glassy amorphous solids is due to the presence of inhibitors in the solution. Without an inhibitor, crystallization would occur spontaneously and rapidly as sugar cools due to its high concentration. Some common inhibitors used in lollipop production are corn syrup, cream of tartar, honey, and butter. The second most important ingredient in"
"Butter Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions, and liquid when warmed. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water, and often added salt. Most frequently made from cow's milk, butter can"
"Lipid emulsion Lipid emulsion or fat emulsion refers to an emulsion of lipid for human intravenous use. It is often referred to by the brand name of the most commonly used version, Intralipid, which is an emulsion of soy bean oil, egg phospholipids and glycerin, and is available in 10%, 20% and 30% concentrations. The 30% concentration is not approved for direct intravenous infusion, but should be mixed with amino acids and dextrose as part of a total nutrient admixture. Intralipid and other balanced lipid emulsions provide essential fatty acids, linoleic acid (LA), an omega-6 fatty acid, alpha-linolenic acid (ALA),"
"Lipid emulsion Lipid emulsion or fat emulsion refers to an emulsion of lipid for human intravenous use. It is often referred to by the brand name of the most commonly used version, Intralipid, which is an emulsion of soy bean oil, egg phospholipids and glycerin, and is available in 10%, 20% and 30% concentrations. The 30% concentration is not approved for direct intravenous infusion, but should be mixed with amino acids and dextrose as part of a total nutrient admixture. Intralipid and other balanced lipid emulsions provide essential fatty acids, linoleic acid (LA), an omega-6 fatty acid, alpha-linolenic acid (ALA),"
"acids, lactones, methyl ketones, diacetyl and dimethyl sulfide. When foods containing butter are baked, the concentrations of methyl ketones and lactones increase to provide the flavor of butter. Butter Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions, and liquid when warmed. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking,"
"Egg cream An egg cream is a beverage consisting of milk, carbonated water, and flavored syrup (typically chocolate or vanilla). Despite the name, the drink contains neither eggs nor cream. The egg cream is almost exclusively a fountain drink. Although there have been several attempts to bottle it, none has been wholly successful, as its fresh taste and characteristic head require mixing of the ingredients just before drinking. Most writing on the egg cream assumes that it originated among Eastern European Jewish immigrants in New York City. This has led to a variety of theories to explain the widely noted"
"Lactase Lactase is an enzyme produced by many organisms. It is located in the brush border of the small intestine of humans and other mammals. Lactase is essential to the complete digestion of whole milk; it breaks down lactose, a sugar which gives milk its sweetness. Lacking lactase, a person consuming dairy products may experience the symptoms of lactose intolerance. Lactase can be purchased as a food supplement, and is added to milk to produce ""lactose-free"" milk products. Lactase (also known as lactase-phlorizin hydrolase, or LPH), a part of the β-galactosidase family of enzymes, is a glycoside hydrolase involved in"
"Galactose Galactose (, ""galacto-"" + ""-ose"", ""milk sugar""), sometimes abbreviated Gal, is a monosaccharide sugar that is about as sweet as glucose, and about 30% as sweet as sucrose. It is a C-4 epimer of glucose. Galactan is a polymeric form of galactose found in hemicellulose, and forming the core of the galactans, a class of natural polymeric carbohydrates. The word ""galactose"" was coined by Charles Weissman in the mid 19th century and is derived from Greek ""galaktos"" (milk) and the generic chemical suffix for sugars ""-ose"". The etymology is comparable to that of the word ""lactose"" in that both"
"of two simple sugars, glucose and galactose. Bovine milk averages 4.8% anhydrous lactose, which amounts to about 50% of the total solids of skimmed milk. Levels of lactose are dependent upon the type of milk as other carbohydrates can be present at higher concentrations that lactose in milks. Other components found in raw cow's milk are living white blood cells, mammary gland cells, various bacteria, and a large number of active enzymes. Both the fat globules and the smaller casein micelles, which are just large enough to deflect light, contribute to the opaque white color of milk. The fat globules"