Fichier de travail (INPUT) : ./DUMP-TEXT/1-62.txt
Encodage utilisé (INPUT) : utf-8
Forme recherchée : 乳糖|\blactose\b
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Ligne n°6 : ... Home- Ligne n°7 : How Lactose-Free Milk Is Made
Ligne n°8 : (BUTTON) Search ...- Ligne n°68 : How Lactose-Free Milk Is Made
- Ligne n°104 : If you avoid regular dairy products because of lactose intolerance, you
Ligne n°105 : can turn to lactose-free milk and other dairy products. Have you ever ...
Ligne n°104 : ... If you avoid regular dairy products because of lactose intolerance, you- Ligne n°105 : can turn to lactose-free milk and other dairy products. Have you ever
Ligne n°106 : wondered what being lactose intolerant means or how the chemical is ...
Ligne n°105 : ... can turn to lactose-free milk and other dairy products. Have you ever- Ligne n°106 : wondered what being lactose intolerant means or how the chemical is
Ligne n°107 : removed from milk? ...- Ligne n°109 : Lactose Intolerance Basics
- Ligne n°111 : Lactose intolerance isn't an allergy to milk. What it means is that the
Ligne n°112 : body lacks sufficient amounts of the digestive enzyme lactase, which is ...
Ligne n°112 : ... body lacks sufficient amounts of the digestive enzyme lactase, which is- Ligne n°113 : needed to break down lactose or milk sugar. So if you suffer from
Ligne n°114 : lactose intolerance and ingest regular milk, the lactose passes through ...
Ligne n°113 : ... needed to break down lactose or milk sugar. So if you suffer from- Ligne n°114 : lactose intolerance and ingest regular milk, the lactose passes through
- Ligne n°114 : lactose intolerance and ingest regular milk, the lactose passes through
Ligne n°115 : your gastrointestinal tract unaltered. While your body can't digest ...
Ligne n°115 : ... your gastrointestinal tract unaltered. While your body can't digest- Ligne n°116 : lactose, gut bacteria can use it, which release lactic acid and gas as
Ligne n°117 : products of the reaction. This leads to bloating and uncomfortable ...- Ligne n°120 : How Lactose Is Removed From Milk
- Ligne n°122 : There are a few ways to remove lactose from milk. As you'd guess, the
Ligne n°123 : more involved the process, the more the milk costs at the store. These ...
Ligne n°132 : ... * Membrane fractionation and other ultrafiltration techniques that- Ligne n°133 : mechanically separate lactose from milk. These methods completely
Ligne n°134 : remove the sugar, which better preserves milk's "normal" flavor. ...- Ligne n°136 : Why Lactose-Free Milk Tastes Different
- Ligne n°138 : If lactase is added to milk, the lactose breaks down into glucose and
Ligne n°139 : galactose. The milk contains no more sugar than before, but it tastes a ...
Ligne n°140 : ... lot sweeter because your taste receptors perceive glucose and galactose- Ligne n°141 : as sweeter than lactose. In addition to tasting sweeter, milk that is
Ligne n°142 : ultrapasteurized tastes different because of the extra heat applied ...- Ligne n°145 : How to Make Lactose-Free Milk at Home
- Ligne n°147 : Lactose-free milk costs more than regular milk because of the
Ligne n°148 : additional steps required to make it. However, you can save most of the ...
Ligne n°148 : ... additional steps required to make it. However, you can save most of the- Ligne n°149 : expense if you turn regular milk into lactose-free milk yourself. The
Ligne n°150 : easiest way to do this is to add lactase to the milk. Lactase drops are ...- Ligne n°153 : The amount of lactose removed from the milk depends on how much lactase
Ligne n°154 : you add and how long you give the enzyme to react (usually 24 hours for ...
Ligne n°154 : ... you add and how long you give the enzyme to react (usually 24 hours for- Ligne n°155 : full activity). If you are less sensitive to the effects of lactose,
Ligne n°156 : you don't need to wait as long, or you can save more money and add less ...
Ligne n°157 : ... lactase. Aside from saving money, one advantage to making your own- Ligne n°158 : lactose-free milk is that you won't get that "cooked" flavor of
Ligne n°159 : ultrapasteurized milk. ...
Ligne n°163 : ... * Morr, C V, and S C Brandon. “Membrane Fractionation Processes for- Ligne n°164 : Removing 90% to 95% of the Lactose and Sodium from Skim Milk and
Ligne n°165 : for Preparing Lactose and Sodium-Reduced Skim Milk.” Journal of ...
Ligne n°164 : ... Removing 90% to 95% of the Lactose and Sodium from Skim Milk and- Ligne n°165 : for Preparing Lactose and Sodium-Reduced Skim Milk.” Journal of
Ligne n°166 : Food Science, U.S. National Library of Medicine, Nov. 2008. ...