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By Joshua Horscroft…read more

Slide 2

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Lactose Intolerance is common; it
affects about 70% of the worlds
population with wide geographic
It can be temporary or permanent, and is
caused by the lack of lactase, the digestive
enzyme which breaks down the lactose
(natural sugar) found in COWS, SHEEP and
GOATS MILK into simple sugars.
If you suffer from lactose intolerance, you
should try and avoid these types of milk and
milk products, and replace them with
alternatives such as soya milk.
People with Lactose intolerance can substitute
cows, sheep and goats milk in their diet with
· soya milk
· rice milk
· coconut milk
· oat milk
These types of milk DO NOT contain lactose…read more

Slide 3

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Dairy product Serving size Lactose content Percentage
Milk, regular 250 ml 12 g 4.80%
Milk, reduced fat 250 ml 13 g 5.20%
Yogurt, plain, regular 200 g 9g 4.50%
Yogurt, plain, low-fat 200 g 12 g 6.00%
Cheddar cheese 30 g 0.02 g 0.07%
Cottage cheese 30 g 0.1 g 0.33%
Butter 1 tsp (5.9ml) 0.03 g 0.51%
Ice cream 50 g 3g 6.00%…read more

Slide 4

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The severity of your symptoms and
The main symptoms include: when you begin to experience them
will depend on the amount of
flatulence (wind) lactose that you have consumed.
diarrhoea three or more times a day The amount of lactose that it takes
bloated stomach to cause your symptoms will vary
stomach pains from person to person. For
stomach rumbling example, some people may still be
feeling sick able to drink a small glass of milk
stomach cramps without triggering any symptoms,
while others may not even be able
to have milk in their tea.…read more

Slide 5

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Mostly comes from cows and has a layer of
cream on to
Can be homogenised by forcing milk through
tiny holes under great pressure, the fat
globules break down and can't reform
Deteriorates quickly, so it's heat treated to
extend its shelf life and kill bacteria…read more

Slide 6

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Pasteurised whole milk 72oC for 15 seconds and cooled
rapidly to 10oC or below
Skimmed milk is pasteurised with all the cream removed
Semi-skimmed is pasteurised with some of the cream
Ultra heat-treated (UHT or long life) milk is heated to 132-
140oC for 1 second before being cooled rapidly
Sterilised milk is homogenised, bottled, sealed and heated
to 110oC for 30 minutes, which alters its taste
Dried milk is less bulky to store and keeps with out
refrigeration. To produce it, water is evaporated, leaving a
fine powder. It's the type of milk most often used by
manufactures…read more

Slide 7

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jill richardson


This presentation also includes some information about milk and milk products.

90p Jason


belter resource I r8 8/8

rhys llewellyn brown


do u need 10p jason

rhys llewellyn brown


do u need 10p jason

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