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Lactose

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created by Webster 1913

(thing) by mattbw (1.9 mon) (print)   ?   1 C! I like it! Tue Jul 25 2000 at 13:31:44

Lactose is a sugar present in cow's milk. Not everyone can digest milk sugar; these people are known as lactose intolerant. For a Lactose intolerant person, it is important to know how much lactose is in a food. Many lactose intolerant people can actually tolerate a small amount of lactose without discomfort. Some common ingredients, like whey, are high in lactose but may not be immediately recognized as a milk product.

Lactose product- grams of lactose

Whole milk 1cup - 11 g
Low fat milk 1 cup - 12 g
Yogurt 1 cup - 11 g
Low fat yogurt 1 cup - 15 g
Buttermilk 1 cup - 10 g
Ice cream 1 cup - 12 g
Whey 1 TBsp - 6 g (!!!)
Ricotta 1/2 cup - 3-6 g
Cottage cheese 1/2 cup - 3 g
Sherbert 1 cup - 2 g
Sorbet 1 cup - 0 g (SORBET contains no milk)

Hard Cheeses, 1oz - grams lactose

Processed Cheese - 2 g
Blue - 1 g
Mozzarella - 0.8 g
Cream Cheese - 0.8 g
Swiss - 0.5 g
Cheddar - 0.5 g

Aged cheeses are LOW or TRACE in lactose. These include:

Aged Cheddar
Parmesan
Swiss

You can tell how much lactose is in a cheese by the "total carbohydrates". This number exceeds the lactose carbohydrates count, and under 1g per ounce is considered low lactose.

(definition) by Webster 1913 (print) I like it! Wed Dec 22 1999 at 0:46:42

Lac"tose` (?), n.

1. Physiol. Chem.

Sugar of milk or milk sugar; a crystalline sugar present in milk, and separable from the whey by evaporation and crystallization. It has a slightly sweet taste, is dextrorotary, and is much less soluble in water than either cane sugar or glucose. Formerly called lactin.

2. Chem.

See Galactose.

 

© Webster 1913.

printable version
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