Lactose is a small and polar molecule and is therefore water soluble but less soluble in fats. This means that dairy products such as butter and cheese, where fat gets concentrated, contain less lactose than milk. The same goes for fermented products where the bacteria eat some of the lactose and produce lactic acid , C 3 H 6 O 3. This also means that whey, the liquid residue from cheese manufacturing , is a good source of lactose, and this is how this chemical is produced on an industrial scale, usually in countries with a highly centralized cheese production.
The pure lactose can then be used in other foodstuffs such as coffee creamers, confectionery, baked goods, meat products, and even in canned fruit and vegetables. So if you have a problem with this molecule you may want to read the label of ingredients carefully when you go shopping.
This also goes for some pharmaceutical products, as lactose is used for making tablets and filling capsules. Lactose is also the raw material for the similar molecule lactulose, an effective laxative. So, how do you cope with being lactose intolerant when living among milk-lovers? There are two solutions if you want to keep eating and drinking these products. Either you buy the enzyme, lactase, in small capsules and let them work on the food before or while you eat it, or you buy the increasingly common low-lactose or lactose-free dairy products.
The former are made in dairies by adding lactase enzymes to the milk and letting it hydrolyse the lactose before packaging. The hydrolysis, as you now know, produces two sugar molecules from one, a possible taste problem. A remedy to this problem is to pass the milk through a column of a porous material with a high affinity for lactose molecules, to get the lactose level low enough not to cause taste problems after subsequent hydrolysis with lactase.
So the next time you see some lactose-free milk in your grocery store, remember that although one disaccharide makes two monosaccharides, dividing a sweetness of 20 by two may actually give a hundred. Next week, time to ripen up…. Today, we know that ethylene, or ethene, is the plant hormone responsible for the ripening process in fruits more generally.
Hayley Birch discovers the compound that links explosive anaesthetics, plastics and ripe bananas: Ethene. A DNA researcher tells the story of how humans have shaped the evolution of living things on Earth. Site powered by Webvision Cloud. Skip to main content Skip to navigation. Related audio. Book club — Deep Sniff by Adam Zmith. Lactose intolerance leads to unpleasant and antisocial symptoms.
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JP, 63 , , Kinzy, W. Kirst, E. Part 2. Utilisation of lactose. Kishimoto, M. JP 05, , Koketsu, N. JP 04 13, Kovacs, A. WO 90 04, Kozempel, M. Lalezari, I. WO 91 01, Langlois, V. Perkins Trans. J , 15 , —6. Latge, P. Lee, Y. Lehmann, J. Lichtenthaler, F. Linko, P. Birch and K. Parker eds. Applied Science Publishers, London, pp. Koivistoinen and L. Academic Press, London, pp.
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