A new study has found evidence of cheesemaking, using milk from multiple animals, in Late Neolithic Poland.
Archaeology
Mar 14, 2023
0
944
A new study led by Western biological anthropology professor Jay Stock, suggests that milk consumption in some regions between 7,000 and 2,000 years ago led to an increase in human body mass and stature. This ran counter ...
Evolution
Jan 17, 2023
0
226
Researchers at DTU have developed a yogurt bacterium, which can cleave lactose in a cost-effective and sustainable manner. This makes it possible to create natural sweetness in yogurt with less added sugar.
Biochemistry
Sep 15, 2022
0
59
Like all living things, humans are the product of a complex evolutionary history. Our ancestors' environment and diets, and the limits of human biology, have led to adaptations that have improved our survival through natural ...
Evolution
May 20, 2021
0
64
A new form of crystalline lactose has been discovered using part of the technique that gives UK chocolate its unique appeal.
Materials Science
Jul 8, 2019
0
0
The quest to satisfy the sweet tooth without adding to the waistline has a new weapon in its arsenal: a strain of yeast that can metabolize lactose, the sugar in dairy products, into tagatose, a natural sweetener with less ...
Biochemistry
Apr 15, 2019
0
40
A solid white mass found in a broken jar in an Ancient Egyptian tomb has turned out to be the world's oldest example of solid cheese.
Archaeology
Aug 29, 2018
0
274
A team of Russian scientists led by Skoltech Professor Mikhail Gelfand has discovered a new process by which the bacteria E. Coli (Escherichia Coli) processes lactose, thus enabling its survival. Most bacteria are able to ...
Cell & Microbiology
Feb 28, 2018
0
43
Researchers recently used DNA from the 10,000-year-old "Cheddar Man", one of Britain's oldest skeletons, to unveil what the first inhabitants of what now is Britain actually looked like. But this isn't the first time DNA ...
Archaeology
Feb 16, 2018
28
134
A team from a Danish food ingredients company has manipulated the metabolic properties of yogurt-producing bacteria to sweeten the yogurt naturally, while reducing sugar in the final product. Similar manipulations have also ...
Cell & Microbiology
Apr 22, 2016
0
6
Lactose is a disaccharide sugar that is found most notably in milk and is formed from galactose and glucose. Lactose makes up around 2~8% of milk (by weight), although the amount varies among species and individuals. It is extracted from sweet or sour whey. The name comes from lac or lactis, the Latin word for milk, plus the -ose ending used to name sugars. It has a formula of C12H22O11.
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