| lactic acid |
[LAK-tihk] A bitter-tasting acid that forms when certain bacteria combine with lactose (milk sugar). Lactic acid is used to impart a tart flavor, as well as in the preservation of some foods. It occurs naturally in the souring of milk and can be found in foods such as cheese and yogurt. It`s also used in the production of acid-fermented foods such as pickles and sauerkraut.
출처: www.mychefcoat.com/terms-l.html
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| lactose |
[LAK-tohs] This sugar occurs naturally in milk and is also called milk sugar. It`s the least sweet of all the natural sugars and is used commercially in foods such as baby formulas and candies.
출처: www.mychefcoat.com/terms-l.html
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| lactase |
is the enzyme which enables the small intestine to digest lactose.
출처: www.ccsg.org.nz/newsletters/ccsgnews/glossary.htm
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| lactose |
milk sugar.
출처: www.ccsg.org.nz/newsletters/ccsgnews/glossary.htm
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| lactose intolerance |
a common and harmless disorder producing abdominal discomfort, diarrhoea and gas after the ingestion of milk or milk products. This may need treatment with a milk-free diet.
출처: www.ccsg.org.nz/newsletters/ccsgnews/glossary.htm
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