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    Summary Enzyme Use To Remove Lactose From Milk

    Uploaded by

    Guille Paz
    JIO

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    © All Rights Reserved
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    Summary Enzyme Use To Remove Lactose From Milk

    Uploaded by

    Guille Paz
    26 views1 page
    JIO

    Original Title

    Summary Enzyme Use to Remove Lactose From Milk

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    © © All Rights Reserved

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    JIO

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    26 views1 page

    Summary Enzyme Use To Remove Lactose From Milk

    Uploaded by

    Guille Paz
    JIO

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    THE USE OF LACTASE ENZYME TO PRODUCE LACTOSE-FREE MILK AN EXAMPLE OF

    INDUSTRIAL BIOTECHNOLOGY AT WORK.

    Milk is an important food to have in our diet as it provides us with


    calcium. Lactose intolerant people cannot ingest normal milk, as their
    body cannot digest the lactose found in milk. Therefore enzymes were
    used to produce lactose-free milk so people who are intolerant to
    lactose can have a source of calcium. The enzymes are used to break
    down lactose into glucose and galactose. The container were
    enzymes is added to the milk are agitated 8 hours, were then they go
    through a drying process.
    This amazing use of enzymes has been very effective, when wanting
    to remove lactose from calcium, and also proteins or minerals from
    whey and milk. Technology has enabled the process to be completed
    in larger scales, and in a more effective way as now computers can
    measure the amount of lactose in milk. Other ways of ingesting
    calcium have been created by the wonders of technology, helping
    lactose intolerant people have other sources of calcium which are
    very important as they can prevent many diseases and conditions
    like: overweight, diabetes, some types of cancers and cardiovascular
    problems. This method to extract lactose has provided milk with a
    normal calcium concentration, which is between 28-32%. Building and
    maintaining bones, blood clotting, transmission of nerve impulses and
    regulation of heart rhythm is all help and done by calcium. The
    National Academy of Science has investigated the needed intake of
    calcium here are there results:
    1,000 mg/day ages 19-50
    1,200 mg/day 50 or over
    1,000 mg/day pregnant or lactating adult women
    Calcium has been proven to be a very important food in our diet,
    helping us to prevent diseases or to build bones. Many had the
    problem of being lactose intolerant meaning they had to cut of milk
    from their diet, but sine the use of enzymes to remove lactose form
    milk these people can now drink lactose-free milk and enjoy the
    amazing benefits of calcium in milk.

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