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<DIV><FONT face=Arial size=2>Lets do a bit of math:</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>Average cows milk contains 4.6% lactose ( thats the
average of the ~500 tons of milk we process per day )..</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>For the example we will be making cheese from 100
kg of milk..</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>Before we add the rennet the lactose content is
reduced to 4.3% by the bacteria in the starter..</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>After cutting the curds we remove 30 kg of whey and
add 30 kg of water..</FONT></DIV>
<DIV><FONT face=Arial size=2>In other words we remove 30*4.3/100 = 1.3 kg of the
initial 4.3 kg of lactose leaving 3 kg of lactose dissolved in the 100 kg of
whey and milk ( 3% lactose )</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>When cooking we remove 30 kg of whey and add 30 kg
of water again..</FONT></DIV>
<DIV><FONT face=Arial size=2>30*3/100: 0.9 kg leaving 2.1 kg of whey behind.. (
2.1% lactose )</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>Now we start pressing the cheese..</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>Our 10 kg block of cheese contains roughly 5 kg of
whey ( water) The 10 kg block of cheese contains 105 grams of lactose ( 5
kg*2.1%).. Cheese now contains 1.05% lactose ( 2.1% in the solids ) Much of this
goes away during the ripening process, so the older the cheese is, the better it
should be for the lactose intolerant</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>Did this make any sense??</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>/peter</FONT></DIV>
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<DIV style="FONT: 10pt arial">----- Original Message ----- </DIV>
<DIV
style="BACKGROUND: #e4e4e4; FONT: 10pt arial; font-color: black"><B>From:</B>
<A title=kit@kganderson.net href="mailto:kit@kganderson.net">Kit Anderson</A>
</DIV>
<DIV style="FONT: 10pt arial"><B>To:</B> <A title=cheese@hbd.org
href="mailto:cheese@hbd.org">The Cheese Makers' Digest</A> </DIV>
<DIV style="FONT: 10pt arial"><B>Sent:</B> Tuesday, May 29, 2007 6:36 PM</DIV>
<DIV style="FONT: 10pt arial"><B>Subject:</B> Re: [Cheese] Cheddar
Flavoring</DIV>
<DIV><BR></DIV>Aged cheeses have little to no lactose. The bacteria
metabolized it during the aging process.<BR>>From the Cabot web
site-<BR><BR>
<BLOCKQUOTE type="cite"><SPAN class=SubLink><B>7. The Lactose
Myth.</B></SPAN> <SPAN class=CBT3>Aged cheeses, such as Cabot’s naturally
aged cheddar contain 0 grams of lactose. Contrary to popular belief, unlike
many dairy products, cheese in general is extremely low in lactose - most
has 1 gram or less per serving - and therefore should not cause any lactose
intolerance related symptoms.</SPAN></BLOCKQUOTE>Kit<BR><BR>kathy wrote:
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<DIV><FONT face="Courier New" size=4>Greetings!</FONT></DIV>
<DIV> </DIV>
<DIV><FONT face="Courier New" size=4>I have a colleague who is lactose
intolerant but LOVES cheddar cheese. Just wondering if there
may be a soy or other substitute on the market to satisfy the craving,
without the side affects of eating real cheese.</FONT></DIV>
<DIV> </DIV></BLOCKQUOTE><BR>
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