What is whey without lactose?

lactose -free whey is a substance derived from milk as a by -product of the process of cheese production or the extraction of casein protein that has its lactose, the type of sugar found in milk, filtered. Whey has a high protein content and is used in the production of many foods and proteins isolated from whey are common ingredients in food supplements. Lactose -free whey is produced for use as a ingredient in products for people who are intolerant of lactose, which means they cannot properly spend lactose and may suffer from adverse effects on consumption. Most adults are to some extent intensity of lactose to some extent, although due to milk breeding has been practiced much longer and more intensely in some parts of the world than in others, its frequency differs greatly between the original populations of different areas. This leaves another protein that usually consists of about 1/5 of the milk protein called whey protein, along with water and other components of milk. Whey without lactThe outfit is produced by subjection of this substance known as microfiltration, in which the whey is tense by a filter that separates whey protein from carbohydrates whey, including lactose. It can then be used in the production of products without lactose, such as the vibrations of whey proteins without lactose, roast goods and non -dairy cream.

lactose (C _{12 h 22 o 11 ) is an organic compound that is part of a larger category of compounds called disaccharide sugars. It is part of the milk of all mammals, including humans. In addition to those who have some intestinal injuries or a rare genetic disorder called congenital lack of lactose, they are naturally naturally digestion to spend lactose because their bodies produce an enzyme called lactose that metabolizes it, but in adulthood lactose production usually decreases or stops completely. A person with lactose that consumes lActosis may suffer from symptoms such as nausea, convulsions and diarrhea, which differ in severity according to the amount consumed and the degree of lack of lactose. As a result, many people who are intolerant lactose are trying to avoid lactose or eat completely without lactose, so there is a significant market for food without lactose.}

lactose intolerance is very common, because the practice of cattle or other animals to produce milk for human consumption is only about eight to ten thousand years, which is very recent due to the historical time framework in which evolution works. For most human evolutionary history, there would be no benefit to spend milk in adulthood. The very changing frequency of lactose intolerance in various populations also reflect the role of evolutionary adaptation, as it is assumed that the first breeding of milk on a significant scale began in Central Europe. As a result, lactose intolerance is currently very rare among people from Central European or North European origin,But it tends to become more and more often with a larger department from Europe, to the extent that it is almost universal in China, Southeast Asia, and among the native Americans.