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Lactase persistence or lactose tolerance is the continued activity of the lactase enzyme in adulthood, allowing the digestion of lactose in milk. In most mammals , the activity of the enzyme is dramatically reduced after weaning . [ 1 ]
Lactase persistence One of the best known examples is the prevalence of the genotype for adult lactose absorption in human populations, such as Northern Europeans and some African societies, with a long history of raising cattle for milk.
This resulted in higher frequency of lactase persistence. [79] Lactase persistence became high in regions such as Europe, Scandinavia, the Middle East and Northwestern India. However, most people worldwide remain lactase non-persistent. [9] Populations that raised animals not used for milk tend to have 90–100 percent of a lactose intolerant ...
Lactase (EC 3.2.1.108) is an enzyme produced by many organisms and is essential to the complete digestion of whole milk. It breaks down the sugar lactose into its component parts, galactose and glucose .
Lactose, or milk sugar, is a disaccharide composed of galactose and glucose and has the molecular formula C 12 H 22 O 11.Lactose makes up around 2–8% of milk (by mass). The name comes from lact (gen. lactis), the Latin word for milk, plus the suffix -ose used to name sugars.
Dairy machinery encompasses and describes a wide range of machine types that are involved in the production and processing of dairy related products such as yogurt, ice cream, processed cheese, desserts and is a slightly different genre to pure milking machinery.
2. Adding that milk usage was likely in the population before the lactase persistence gene arose. 3. Talking about populations that were pastoral and yet have very low lactase persistence rates. This could be an interesting area to expand on. I will look in to more data regarding these types of facts. I will look further into recommendation 2 ...
The skim milk is then fractionated using ultrafiltration to make a skim concentrate that is lactose-reduced. [1] This process separates milk components according to their molecular size. Milk then passes through a membrane that allows some of the lactose, minerals, and water to cross through.