scholarly journals Ingestion of cow's milk and in lactose tolerance-eating habits in university students

2020 ◽  
Vol 11 (1) ◽  
pp. 42-45
Author(s):  
Elizete Aparecida Lomazim
Keyword(s):  
University Students ◽  
Eating Habits ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Lactose Tolerance

scholarly journals Lactose tolerance test on Indonesian newborn infants

1973 ◽  
Vol 13 (1) ◽  
pp. 11
Author(s):  
Achmad Surjono ◽  
Surjantoro Surjantoro ◽  
Tonny Sadjimin ◽  
Ismangun Ismangun
Keyword(s):  
Human Milk ◽  
Newborn Infants ◽  
Tolerance Test ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Lactose Tolerance Test ◽  
Lactose Tolerance ◽  
Small Intestinal ◽  
Intestinal Enzyme

It is well accepted that milk is the only source of nutrition for newborn infants. Human milk as well as cow's milk contains a considerable amount of specific carbohydrate, namely lactose. Lactose must be hydrolyzed into its components monosaccharides, glucose and galactose by small intestinal enzyme lactase in order to be utilized.

scholarly journals ESTADO NUTRICIONAL E HÁBITOS ALIMENTARES DE CRIANÇAS DIAGNOSTICADAS COM ALERGIA A PROTEINA DO LEITE DE VACA EM DIETA DE EXCLUSÃO/ NUTRITIONAL STATUS AND EATING HABITS OF CHILDREN DIAGNOSED WITH COW'S MILK PROTEIN ALLERGY ON AN EXCLUSION DIET

2021 ◽  
Vol 7 (1) ◽  
pp. 10029-10042
Author(s):  
Hérika de Cássia Alves de Brito ◽  
Hannah Fernandes Cavalcanti Brandão ◽  
Tazla Ingride de Sousa Lins ◽  
Conciana Maria Andrade Freire Neves ◽  
Derberson José do Nascimento Macêdo ◽  
...  
Keyword(s):  
Nutritional Status ◽  
Milk Protein ◽  
Eating Habits ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Exclusion Diet ◽  
Cow’S Milk Protein

Whey as an indicator for standardizing cow’s milk fat percentage for cheese production

2020 ◽  
pp. 33-39
Author(s):  
Prof. Asoc. Dr. Shurki MAXHUNI ◽  
Prof.Asiss.Dr.Nerimane BAJRAKTARI
Keyword(s):  
Milk Fat ◽  
Economic Indicator ◽  
Peculiar Feature ◽  
Cow’S Milk ◽  
Fat Percentage ◽  
Cow's Milk ◽  
Physical Chemical ◽  
Heated Milk ◽  
Sweet Whey ◽  
Acid Whey

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.

Sign in / Sign up

Export Citation Format

Share Document