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How much lactose can a person with lactose intolerance have?

Most people with lactose intolerance can tolerate some amount of lactose in their diet and do not need to avoid milk or milk products completely. Avoiding milk and milk products altogether may cause people to take in less calcium and vitamin D than they need. Individuals vary in the amount of lactose they can tolerate. A variety of factors—including how much lactase the small intestine produces—can affect how much lactose an individual can tolerate. For example, one person may have severe symptoms after drinking a small amount of milk, while another person can drink a large amount without having symptoms. Other people can easily eat yogurt and hard cheeses such as cheddar and Swiss, while th

The milk I am going to use is with preservatives. Should I add the starter?

The answer to the question is only one posible - No, please do not try this at all. More about preservatives and additives on the courtesy of FOOD MATTERS Milk with preservatives in its content must to be avoided. The preservatives are designed to kill bacteria that may live in the milk, so that it can be preserved for longer. However, they will also kill the yogurt and kefir lacto bacteria, preventing the fermentation process from starting. When choosing milk from the supermarket, always go for the cheapest whole milk you can find in the shop refrigerator, which usually has the shortest shelf live. This will guarantee that the milk did not go through any special treatment with additional in

Milk Allergy vs. Lactose Intolerance. Got questions?

People sometimes confuse lactose intolerance with a milk allergy. Milk allergy is a food allergy, which is an overreaction of the immune system to a specific milk protein like Casein. When the milk protein is ingested, it can trigger an allergic reaction that may include a range of symptoms from mild symptoms (rashes, hives, itching, swelling, etc.) to severe symptoms (trouble breathing, wheezing, etc.). People allergic to milk must not eat dairy products without permission of a medical person. Lactose is a sugar found in milk and milk products. The small intestine—the organ where most food digestion and nutrient absorption take place—produces an enzyme called lactase. Lactase breaks down l

How to make substitute for yogurt with vegan milk. Watch the explainer or read the script below.

Yogurt and kefir are dairy food/drinks made through the bacterial fermentation of milk, which is triggered by lacto bacteria. ''lacto'' from Latin=dairy milk) The whole milk coming from cows, sheep, goats, and buffalo is the only medium that can deliver thick and nicely flavoured yogurt. This is due to the fact that whole dairy milk can provide the ideal environment and food for lacto bacteria needs – and this precisely why it is called “lacto” bacteria. The only plant-derived milk able to deliver thick texture is Soy milk when free from preservatives and additives. This milk can deliver a thick substitute for yoghurt with a slightly “grassy” flavour, as described by some. Almond and coconut

Instant tips. What about the Yoghurt and Kefir fat content and dieting?

Yogurt and kefir are some of the best-balanced foods in the world, but only when they are consumed simple and plain, with no added sugar and additives, such as nuts, flavours, and other additional ingredients. Authentic yogurt always needs to be made with whole (full-fat) milk. The reason for this is that the thick texture is produced by the fat contained by the milk. During fermentation, the bacteria consume the lactose in the milk and the produce a side component called “lactic acid”, which thickens the solids in the milk. The solids are actually fat globules in the milk. If there is no fat in the milk, then there is nothing to be thickened, so the yogurt will come out with a rather liquid

Instant tips. How to use the yogurtmaker right?

Please consider the fact that yogurt makers are made to re-culture yogurt. Thus, you can make yogurt with ready-made yogurt, activated by the manufacturer, as a starter, or use a second batch easily and for very short time. These yogurt markers will definitely produce the first batch(mother culture), but in order to activate the starter or make the first batch, you need to give it more time, due to the stages of fermentation. These are different for the first batch and the second one. In general, the second batch sets quicker and it is much more predictable when it comes to timing because it skips the first stage of fermentation, which takes longer to set. So, to make sure that everything wo

Instant tips. The incubation times

To make yogurt, you need to allow fermentation to take place in the whole dairy milk or soy milk. The incubation time cannot be defined with precision, as it depends on the following conditions – Type of milk Type of yogurt maker Temperature Is it first batch with starter and milk, known as activation, or you perform a re-culture, using ready-made yogurt from the first batch as a starter, plus milk. The surrounding temperature also impacts the timing. So, the time for incubation when making a first batch with starter and electric maker is between 10-16 hours, slightly more in some cases. Again, the time for incubation when making the first batch with non-electric maker or any kind of insulat

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