lactose

Bloating, gas, and other purported signs of lactose intolerance are less common than people think.

Those uncomfortable reactions were too mild to move the evolutionary needle toward lactose tolerance on their own, Evershed’s group says.

Despite the fact that 68% of the world’s population has trouble digesting lactose, a naturally occurring milk sugar, global demand is surging.

The cow-free version also has less fat and sugar, with no cholesterol or lactose.

Oatly has been around since 1994, when Swedish food scientist Rickard Öste developed the dairy substitute while researching lactose intolerance at Lund University.

Besides being an important part of milk itself, lactose is a valuable by-product in the manufacture of cheese.

Members of this group uniformly ferment the lactose with the production of the gases, carbon dioxide and hydrogen.

It seems that the tendency is toward an increase of lactic acid in the cheese long after the lactose has disappeared.

However, these acids were found in increasing amounts during the ripening process and after the lactose had disappeared.

Weigh out: lactose 10 grammes and dissolve in the fluid agar.