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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 ]
The majority of humans actually follow this protocol as well, and down-regulate lactase production around 3-5 years of age. Interestingly, though, the majority of caucasians, mainly those from northern european background, continue to have elevated lactase activity all the way into adulthood, and so they exhibit “lactase persistence”.
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 .
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.
Plant-based milks and derivatives such as soy milk, rice milk, almond milk, coconut milk, hazelnut milk, oat milk, hemp milk, macadamia nut milk, and peanut milk are inherently lactose-free. Low-lactose and lactose-free versions of foods are often available to replace dairy-based foods for those with lactose intolerance.
California Dairies, Inc. — the state’s largest farmer-owned milk cooperative — has closed down a landmark milk processing plant in Los Banos after 99 years in business.
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.
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 ...