Boiled sugar in milk or how to make homemade sherbet. Lactose (milk sugar), benefits and harms, lactose in foods

08.08.2019 Salads

Sweets are loved by all ages. And no matter what they tell us about the dangers of sugar, for tea we always buy sweets, cookies, marshmallows or other confectionery for ourselves and our loved ones. But it is better to cook sweets yourself. In this case, you will be insured against getting artificial additives, synthetic flavors and dyes with food. One of the simple homemade recipes is boiled sugar with milk.

Boiled sugar is a great addition to freshly brewed tea. We will cook it with milk. It tastes like sherbet and creamy cow candies. True, the consistency of homemade delicacy is firmer. The recipe for making boiled sugar is quite simple, and you don’t need a lot of ingredients: milk, sugar and a little butter. Additives in the form of peanuts, walnuts, seeds, raisins, pieces of dried apricots, cherries, strawberries from homemade jam help to diversify the taste of homemade sherbet and make it more interesting.

Would need

100 ml milk (fat country or farm milk is preferred)
400 ml sugar
40 g butter
strawberry jam berries

Cooking

1. Pour milk into a thick-walled bowl. When it boils, pour in 350 ml of sugar (the remaining 50 ml will go later for coloring). Cook with constant stirring for about an hour. Cooking time depends on several factors: the strength of the flame, the diameter of the dishes. Gradually, the mass acquires a golden hue.

2. Approximately 30 minutes after the milk and sugar are heated, a color is prepared that gives the delicacy a beautiful caramel color. Kohler, in fact, burnt sugar, which is poured into the bottom of a hot cast-iron pan and, stirring constantly, is heated until it melts and darkens. The more sugar that is used for this, the darker the homemade sherbet will turn out.

3. Add color to the boiled milk-sugar mixture. Mix.

4. Put a piece of butter in boiled sugar, which will make the mass more plastic and less hard.

5. Prepare a container for sugar solidification. Lubricate its bottom with butter.

6. If desired, add nuts, raisins, etc. to the finished mass. In our case, lay the strawberries evenly on the bottom of the dish for solidification.

7. Pour boiled sugar into the prepared container. Smooth its surface with a spoon and apply risks if you want to get more even pieces of crushed sugar in the future, since hardened sugar is not cut, but pricked with a knife. Give the dish time to cool.

Turn the dish with boiled sugar upside down, take out its frozen contents. Divide into serving pieces. On the eve of the New Year, boiled sugar, showing a little creativity, can be turned into a gift or decoration for the Christmas tree. There is a bright candy in the photo: a piece of homemade sherbet is wrapped in cling film, wrapped in gift paper and cellophane.

Another interesting recipe:

Lactose(“lact” means “milk”, “ose” means carbohydrate), or milk sugar, is a disaccharide consisting of galactose and glucose residues, found mainly in milk (from 2 to 8% by weight) and, accordingly, in.

In industry, lactose is obtained by appropriate processing of whey (contains up to 6.5% solids, of which 4.8% is lactose). Pure lactose is used in the manufacture of food products, as a filler in the production of dietary supplements for food and medicines (due to its physical properties - compressibility, for example), as well as in the production of lactulose, which is used both as a drug for constipation and for enrichment. food products and as part of dietary supplements for food for the prevention and treatment of dysbacteriosis.

The biological role of lactose is the same as that of all carbohydrates. In the lumen of the small intestine, under the influence of the lactase enzyme, it is hydrolyzed to galactose, which are absorbed. In addition, lactose facilitates absorption and is a substrate for the development of beneficial lactobacilli, which form the basis of normal intestinal microflora.

Lactase deficiency (hypolactasia) is the main cause of lactose intolerance in children.

The main problems with the use of lactose are associated with a deficiency of the lactase enzyme. When the enzyme is inactive, or the amounts secreted by the intestinal wall are insufficient, lactose is not hydrolyzed and, accordingly, is not absorbed.

As a result, two problems arise. First, lactose, like all carbohydrates, is osmotically very active and promotes water retention in the intestinal lumen, which can lead to diarrhea. Secondly, and more significantly, lactose is absorbed by the microflora of the small intestine with the release of various metabolites, leading to poisoning of the body, all to the same diarrhea, flatulence, and so on. As a result, food intolerance develops, which is not quite correctly called allergy to lactose. Hence the atopic dermatitis, and other symptoms of intolerance. But this is an exclusively secondary reaction to fermentation products (rapidly decaying fatty acids, hydrogen, lactic acid, methane, carbonic anhydrite), since undigested lactose becomes a nutrient substrate for putrefactive microflora.

Lactase deficiency (hypolactasia), which causes milk intolerance, is typical for most older people. This is a normal response of the body associated with a decrease in the consumption of milk in food. However, the same problem can also be observed in children. In this case, especially in newborns, it is genetically determined. It has been shown that lactose intolerance in newborns is hereditary. In this regard, it is unreasonable to argue that for any person “the harm of milk and milk sugar has been proven by symptoms of intolerance in children and adults.” Lactose causes intolerance only in some, and for those who do not have a lactase deficiency, lactose will not cause any harm.

In many children, lactose is absorbed from birth, but lactose intolerance occurs after a year. This is due to the fact that the production of the lactase enzyme decreases with age when switching from breastfeeding to adult nutrition, since it has evolved so that the primitive human cub did not receive milk, and therefore lactose, in no way other than the mother's breast at the appropriate age. The production of lactase at a high level after infancy is an evolutionarily young acquisition among peoples who have long mastered dairy farming. This acquisition as a mutation (β-galactosidase gene) originated in Northern Europe about 7000-9000 years ago and was probably one of the factors that determined the progressive development of the peoples of this region. The incidence of lactose intolerance in newborns and older children is racial and ethnic and is much less common in whites than in Mongoloids and Negroids. Do not look for cow's milk in Thailand or Angola: it is not sold there, except perhaps as an imported exotic for whites, and the indigenous population is 99% intolerant to this product due to hypolactasia.

Lactose-free diet as a way to treat lactose intolerance in children and adults

Treatment of lactase deficiency consists in the exclusion from the diet of products containing lactose in significant quantities or the use of the lactase enzyme in the form of a drug or dietary supplement with food simultaneously with such food.

Since milk contains a lot of useful substances (calcium, and other trace elements), the complete exclusion of milk from the diet is not recommended. Therefore, lactose-free milk and other lactose-free products, the lactose content of which is lowered, are widely used. One way to reduce the lactose content in dairy products is to add the enzyme lactase (β-galactosidase), as a result of which lactose is split into glucose and galactose already in the product itself. Alternatively, it is possible to ingest drugs containing lactase (lactase, tilactase, lactate) simultaneously with dairy food.

Another way to reduce the lactose content in products is the use of lactic acid bacteria. In fermented milk products such as kefir, yogurt, sour cream, and especially cottage cheese, the lactose content is lowered, since bacteria break down this carbohydrate when fermenting milk, and in addition, in the manufacture of cheese and cottage cheese, a significant part of the lactose is removed during whey squeezing. Therefore, patients with moderate hypolactasia can consume sour-milk products, while with severe disease, even such a valuable dietary product as cottage cheese has to be excluded.

Thanks

Lactose is an organic chemical compound that belongs to the group of carbohydrate saccharides. The name of this saccharide comes from the Latin word lactis which means "milk". The saccharide got its name due to the fact that it is found in milk and dairy products, so the term "milk sugar" is synonymous with lactose.

Composition of lactose

Lactose is disaccharide, that is, it consists of two elemental sugars, which are the minimum structural units. Any complex carbohydrate (for example, starch, lactose or cellulose) breaks down precisely into monosaccharides, which are absorbed into the bloodstream and used by the body for various needs.

Because lactose is made up of two monosaccharides (glucose and galactose), then when it enters the human body, under the action of digestive enzymes, it is on them that the entire compound breaks down. As a result of the splitting of lactose into glucose and galactose, the latter are absorbed into the blood and utilized by the cells of the human body. The enzyme that breaks down lactose into galactose and glucose in the digestive tract is called lactase.

Lactose - formula

The general chemical formula of lactose is as follows - C 12 H 22 O 11. This disaccharide consists of two monosaccharides - glucose and galactose. The figure below shows the spatial formula of lactose, which shows two cyclic monosaccharides linked together into a single chemical compound using an oxygen molecule.

Chemical properties

From a chemical point of view, lactose belongs to the class of reducing carbohydrates that are capable of donating electrons by breaking their own oxygen bond. Lactose is characterized by the properties of a weak acid, therefore it is able to react with sodium hydroxide (caustic soda). One mole of lactose can neutralize two moles of sodium hydroxide. In general, lactose is a chemically rather active substance, since its structure contains alcohol functional groups, and the molecule is also capable of taking the form of an aldehyde.

The bond between the molecule of glucose and galactose in the lactose compound is carried out through oxygen, and is called glycosidic. Participating in chemical reactions, lactose can break down into monosaccharides precisely by breaking the glycosidic bond. The rupture of this glycosidic bond can be carried out under the action of special enzymes (lactase), or by hydrolysis in solutions of strong acids. Most often, sulfuric and hydrochloric acids are used for the chemical hydrolysis of lactose, and the rate of this process depends on temperature. The higher the temperature, the faster the hydrolysis of lactose occurs under the action of acids.

When lactose is placed in alkali solutions (for example, caustic soda), it decomposes to acids while maintaining the saccharin structure. This means that alkalis lead to the breakdown of lactose into two monosaccharides, with the formation of an active acid group on each of them, which turns the compound into an acid. The process of alkaline hydrolysis of lactose depends on the temperature regime.

Enzymatic hydrolysis of lactose is carried out by lactases or beta-galactosidase, which are produced by microorganisms of the normal intestinal microflora.

In addition to hydrolysis, lactose undergoes a fermentation process, which results in a variety of fermented milk products and cheeses.

Lactose undergoes a melanoidin reaction, also known as the Maillard reaction. Melanoid reactions consist in the formation of various compounds from sugars, in this case lactose, in combination with peptides, amino acids, etc. These compounds are called melanoids because they are dark in color. The mechanism of these reactions is very complex, proceeding with numerous intermediate stages. As a result of melanoidin reactions, various substances can be formed from lactose (for example, furfural, hydroxymethylfurfural, acetaldehyde, isovaleric aldehyde, etc.), which give taste and characteristic odor to milk processing products.

Application

Lactose is widely used today. It is used in the following industries:

technological processes of industrial food preparation;
preparation of microbiological media for growing cell, tissue or bacterial cultures;
analytical chemistry;
feed vitamins;
infant formulas for artificial feeding;
substitutes for women's milk.

Today, the most widespread use of lactose is for the manufacture of baby food and various milk substitutes. In the process of baking bread, lactose is used to form a beautiful brown crust on the surface of the products. Confectioners use lactose to improve the properties and taste of caramel.

Also, lactose is a necessary component of chocolate, condensed milk, marmalade, jams, biscuit dough, sweets, meat and diabetic products. Usually it is added to products along with regular sugar, and their optimal ratio is 1:1. The addition of lactose to meat products eliminates bitter taste and reduces salinity and extends shelf life. It is also added to vodka to enhance and soften the taste of strong alcoholic beverages.

The addition of lactose along with sugar to preserves, jams, marmalade and sweets sets off and enhances the taste of the finished product. In addition, it is able to enhance the natural smell, so it is used for the production of various flavoring and aromatic additives.

Lactose is a necessary component of lactulose, which is a laxative and is also used for the production of dietary supplements used to treat and prevent dysbacteriosis.

Biological benefits of lactose

Lactose is a necessary component for the synthesis of various substances that give saliva viscosity. It also enhances the production of vitamin C and B vitamins. Once in the intestine, lactose promotes absorption and the most complete absorption of calcium.

The main property of lactose is that this carbohydrate is a substrate for the reproduction and development of lactobacilli and bifidobacteria. And lactobacilli and bifidobacteria normally form the basis of normal intestinal microflora. That is, lactose is necessary for the prevention and treatment of various dysbiosis.

In addition, lactose has a positive effect on the development of the central nervous system in children. In adults, it is a powerful stimulant of the nervous system. Lactose is also a good prophylactic that prevents the development of cardiovascular diseases.

Products containing lactose

Lactose enters products in two ways - natural and artificial. In the natural way, lactose is simply a component of a normal natural product. And with an artificial way, it is added to food during their production, according to the recipe.

So, lactose as a natural component is found in all dairy products, such as:

whole or powdered milk;
whole or dry whey;
cheeses;
sour cream;
yogurts;
butter;
koumiss;
cottage cheese, etc.

As a necessary component, lactose is added to the following products during their production:

sausages and sausages;
ham;
jam, jams, preserves, marmalade;
instant soups;
bread and pastries;
ice cream;
breadcrumbs;
biscuit dough and products from it (cakes, pastries, etc.);
croquette cookies;
industrial sauces (ketchup, mustard, mayonnaise, etc.);
nut butter;
flavor enhancers;
sweeteners in various semi-finished and finished products;
condensed milk;
coffee creamer;
loose spices (for example, for potatoes, for fish, for meat, etc.);
bouillon cubes;
chocolate and chocolate icing;
sucking sweets;
chewing gum;
cocoa powder;
biologically active additives (BAA);
semi-finished products for baking (doughnuts, puddings, etc.);
instant mashed potatoes;
auxiliary component of some tablets.

Lactose free products

The following products of natural origin do not contain lactose, as well as, accordingly, numerous semi-finished products from them (or even ready-to-eat):

fruits;
vegetables;
coffee;
vegetable oils;
pasta;
soy-based drinks (such as soy milk);
soy cheese and soy meat;
raw meat and fish;
egg;
legumes;
cereals (wheat, buckwheat, corn, etc.);
juices from vegetables and fruits;
nuts;
natural alcoholic beverages (eg wine, beer, etc.).

Lactose free formulas

Almost every corporation that produces baby food formulas has a wide range. A range of options are almost always available and lactose-free formulas are needed for children who suffer from lactose intolerance. In mixtures without lactose, its content is close to zero, that is, there are trace amounts of this substance. So, lactose-free mixtures are available in the lines of the following manufacturers of baby food:

Grandma's basket;
semper;
Lemolak;
Humana;
Nutrilak soy;
Nutrilon;
Bilakt;
Friso;
Similac.

Lactose-free formulas are prescribed for children who cannot tolerate mother's milk containing this sugar without fail. In such situations, it is often necessary to stop breastfeeding and switch to lactose-free baby food. Unfortunately, lactose-free formulas have poor taste, so the child may refuse to eat them. In this case, only a strong hunger will force the baby to accept the offered food.

Today, lactose intolerance is treatable, so you should not think that the child will have to constantly eat lactose-free mixtures. However, during the period of treatment and preparation of the baby for full feeding, you will have to use such mixtures for baby food. After reaching six months, the child can receive complementary foods, which can replace lactose-free formulas. However, it is better to cook cereals and mashed potatoes on the basis of such lactose-free mixtures, adding fructose to them to improve taste.

Against the background of feeding a child with a lactose-free mixture for some time, he may develop a digestive disorder (for example, colic, flatulence, diarrhea, discoloration of the stool). If before that the child tolerated the food normally, and the parents continue to give him the same product without replacing it with another mixture, then dysbacteriosis may occur. Sometimes a series of mixtures is updated, and the composition remains the same, but the child's reaction is completely different. In such a situation, it is worth changing the mixture.

The child should be transferred to lactose-free mixtures in stages. Typically, pediatricians recommend following the following scheme:
1. On the first day, 30 ml of a lactose-free mixture is introduced along with the usual diet for one feeding.
2. On the second day, a lactose-free mixture is administered for any two feedings, 30 ml each.
3. On the third day, two feedings are completely carried out with a lactose-free mixture.
4. On the fourth day, the child is completely transferred to a lactose-free mixture.

Lactose intolerance in newborns, children and adults - a general characteristic

Under the term lactose intolerance refers to a state of the human body in which it is not able to digest a given carbohydrate. Lactose intolerance is usually caused by a deficiency in the enzyme lactase, which breaks down milk sugar into glucose and galactose. This is manifested in digestive disorders of varying severity, such as diarrhea, flatulence, colic and other symptoms that appear 30 to 40 minutes after drinking whole milk.

Lactose intolerance can occur in people of all ages, but is more common in adults. This is due to the fact that as a person grows older, he stops eating exclusively mother's milk, and lactase is no longer produced in his body in sufficient quantities. As a result, a person ceases to tolerate milk. Most often, such a physiological intolerance to milk in populations of people of the Caucasian race is formed in children by the age of 9-12. However, many people retain the ability to produce lactase into old age and therefore tolerate milk normally.

Unfortunately, lactose intolerance extends beyond the ability to digest whole milk. People suffering from such intolerance to milk sugar cannot eat cottage cheese, ice cream, and homemade cheeses.

Sometimes lactose intolerance occurs in newborns or young children, which is also due to a deficiency of the lactase enzyme. Basically, such an enzyme deficiency is due to genetic factors. Thus, the best milk tolerance, which persists even in adulthood, is observed in white Europeans, especially among residents of the north of the mainland (Danes, Dutch, Swedes, Finns, British). Among the representatives of these ethnic groups, lactose intolerance occurs only in 1 - 5% of adults. Among the French, Germans, Swiss, Austrians and Italians, people suffering from lactose intolerance are already more: from 10 to 20%. But among carriers of Asian genes (Indians, Chinese, Kazakhs, residents of Southeast Asia), 70-90% of adults suffer from lactose intolerance.

Usually children of ethnic groups who tolerate lactose well rarely suffer from lactose deficiency. But children who have genes of ethnic groups that do not tolerate lactose well can suffer from lactose intolerance almost from birth. For example, 90% of Chinese begin to suffer from lactose intolerance by the age of 3-4 years. In Russia, the prevalence of milk intolerance varies depending on the region and the genetic characteristics of the living population.

In children under six months, functional lactose intolerance is often found, which is associated with traumatic damage to the intestine. In this case, injury to the intestinal mucosa can occur under the action of allergens, one of which is milk protein. When allergic to milk protein, 60% of these children have a cross-allergy to soy protein.

Also, intestinal trauma can occur against the background of gastritis, dysbacteriosis, antibiotic therapy, etc. All these situations lead to a deficiency of lactase, which is simply not produced in the right amount. In such a situation, it is necessary to continue feeding the baby with regular mixtures or breast milk, but slightly increasing their fat content. To do this, a few tablespoons of olive oil are added to the mixture, and when breastfeeding, the following method should be used: before breastfeeding the baby, express about a third of the milk so that the baby sucks the last portions from the breast. The fact is that the last 20% of milk is the fattest, and the first 20% is the most fat-free.

The degree of lactose intolerance can vary - from complete to partial, or almost imperceptible. The degree of intolerance is determined by lactase deficiency. If a child or adult has a slight lactase deficiency, then he may not suffer from lactose intolerance at all and quite safely consume whole milk.

Lactose intolerance should not be confused with milk allergy. These are completely different states of the body. If lactose intolerance for a person who drank milk ends in indigestion or poisoning that does not threaten life, then an allergy can be fatal. If you are allergic to milk, you should not eat even the minimum amount of products that contain it.

Lactose intolerance: symptoms, drugs, diet - video

Lactose deficiency

Two terms are used to describe the condition that occurs when there is a violation of the breakdown of lactose:
1. Lactase deficiency.
2. Lactose intolerance.

Lactase deficiency - this term reflects the deficiency of the enzyme (lactase), which breaks down lactose. And the term "lactose intolerance" reflects the physiological condition resulting from the inability to digest and assimilate milk sugar normally. Thus, the two terms "lactase deficiency" and "lactose intolerance" refer to the same condition, only describing it from different points of view. Since the name of milk sugar "lactose" is very similar to the name of the enzyme that breaks it down "lactase", people often pronounce the term "lactase deficiency" as "lactose deficiency".

Lactose intolerance - causes

As stated above, lactose intolerance is caused by genetic factors. The more Caucasian genes a child has, the lower the chance of developing lactose intolerance. Accordingly, the more Asian genes a child has, the higher the likelihood of developing intolerance. Congenital lactose intolerance occurs predominantly in Asians.

There are cases of functional lactose deficiency, which are associated with impaired lactase production, regardless of genetic factors. Usually this phenomenon is a consequence of any process that disrupts the normal functioning of intestinal cells. So, a similar phenomenon occurs in people suffering from dysbacteriosis, enteritis, gastritis and other diseases of the gastrointestinal tract. Even viral infections, such as influenza, can injure the intestinal mucosa. As a result, with these pathologies, the bacteria of normal microflora are not able to produce the required amount of lactase, as a result of which a person develops lactose intolerance. However, after the pathology of the digestive tract is cured or the condition that disrupts the functioning of the cells of the small intestine is eliminated, lactase begins to be produced again in sufficient quantities, and lactose intolerance disappears without a trace.

With age, the level of lactase production decreases as a person switches to a mixed diet. The degree of reduction in lactase activity will determine the degree of lactose intolerance in the future. But the rate and degree of decrease in lactase activity is largely determined by genetic factors. For example, 90% of Chinese children suffer from lactose intolerance by the age of 3-4, while white Europeans develop it in the same form only by the age of 25.

Lactose intolerance - symptoms

Symptoms of lactose intolerance usually appear 30 to 40 minutes after eating food containing milk sugar. So, lactose intolerance can cause the following symptoms:

vomiting (rare);
cramping pain in the abdomen (cramps or colic);
bloating due to increased gas formation (flatulence).

In infants, lactose intolerance may manifest as constipation or frequent bowel movements with semi-liquid green frothy stools. The child may be restless and whiny after eating.

Lactose analysis - diagnosis of intolerance

To date, there are several types of laboratory tests that can confirm lactose intolerance. So, the tests, the results of which can be used to judge the presence of lactose intolerance, include the following:
1. Biopsy of the small intestine.
2. lactose curve.
3. Hydrogen breath test.
4. Analysis of feces for carbohydrates.
5. Coprogram.

Biopsy of the small intestine

So, a biopsy of the small intestine is the most accurate method for diagnosing lactose intolerance. For analysis, several microscopic pieces of the mucous membrane of the small intestine are taken, on which the activity of the enzyme, lactase, is determined. If the activity of lactase is reduced, then the person has lactose intolerance. This method for the diagnosis of lactose intolerance in children is used very rarely, since it is associated with a difficult and traumatic sampling of material for research (a biopsy is taken under general anesthesia).

lactose curve

Lactose Curve - This method is similar to the glucose curve. To build a curve, you need to take a blood test for lactose in the morning, on an empty stomach. The person then ingests some lactose, and blood is taken several times over the course of an hour to determine the concentration of milk sugar. Then build a graph of changes in the concentration of lactose in the blood, depending on the time elapsed after its intake.

After constructing a lactose curve, it is compared with a glucose curve, and based on the relative position of the graph, a conclusion is made about the presence or absence of lactose intolerance. If the lactose curve passes on the graph below the glucose curve, then there is insufficient breakdown of lactose, that is, lactose intolerance.

The informativeness and accuracy of the lactose curve is not too high, but this test is more reliable than the common and popular analysis of feces for carbohydrates. But it is very difficult for an infant to build a lactose curve, since it will be necessary to give him exclusively lactose on an empty stomach, after which he will take blood from a finger several times.

Breath hydrogen test

Along with the analysis of feces for carbohydrates, it is the most common method for diagnosing lactose intolerance in children. With the help of a special device, the concentration of hydrogen in the exhaled air is determined some time after a person has taken lactose. This method is not informative for children younger than 3 months, since age norms for hydrogen concentration have not been determined for them.

Analysis of feces for carbohydrates

The fecal carbohydrate test is the most common and popular method for diagnosing lactose intolerance in children. However, this test is not very informative, because it gives a huge number of false positive and false negative results. In addition, the appearance of carbohydrates in the feces and the decrease in its pH depends on many reasons, one of which may be lactose intolerance.

So, firstly, there are no norms for the content of carbohydrates in the feces of young children today. There are reference values that have been found out empirically and accepted as options within which the concentration of carbohydrates in the feces of children can fluctuate. For example, today the accepted norm is that the amount of carbohydrates in feces should not exceed 0.25%. However, a number of research institutes involved in the study of this problem give other values \u200b\u200bof the age norm:

up to 1 month - 1%;
1 - 2 months - 0.8%;
2 - 4 months - 0.6%;
4 - 6 months - 0.45%;
older than 6 months - 0.25%.

In addition, this technique allows you to simply determine the presence of carbohydrates in feces. But it can be lactose, and glucose, and galactose, so it is impossible to say that the content of lactose is increased. Thus, this test cannot accurately confirm the presence of lactose intolerance. Its result can only be considered in conjunction with other tests and symptoms that the child has.

Coprogram

The coprogram allows you to determine the acidity of the feces, as well as to identify what substances are contained in the feces. For the diagnosis of lactose intolerance, the acidity of feces and the content of fatty acids are important. With lactose intolerance, the reaction of the stool becomes acidic, the pH drops from the normal 5.5 to 4.0. Also, with lactose intolerance, the concentration of fatty acids in feces increases.

Allergy to lactose

Allergy to lactose, as such, does not exist. May be lactose intolerant and allergic to milk. These two conditions are often confused, but allergies and intolerances are fundamentally different pathologies. Milk allergy is associated with proteins, and lactose intolerance is associated with the presence of a sugary carbohydrate.

If you are allergic to milk, you can not use it in principle, even a small sip. Any products that contain milk powder or whey powder should also be avoided. But with lactose intolerance, milk and dairy products can be consumed, but in limited quantities, since a person’s condition depends on the activity of lactase and the amount of food eaten with lactose.
Allergy to milk protein is manifested by the following symptoms:

difficulty breathing;
feeling of tightness in the throat;
secretion of mucus from the nose;
swelling of the eyelids and eyes;
vomit.

Milk without lactose

People who suffer from lactose intolerance can drink special milk, which is produced by many leading concerns working in this field. On the packaging with such milk it is indicated - "lactose-free". This means that all the lactose in such milk has been broken down into glucose and galactose by the lactase enzyme. The process of splitting lactose was simply carried out in artificial conditions. That is, lactose-free milk contains ready-made products - glucose and galactose, into which it is normally broken down in the human intestine. As a result, a person suffering from lactose intolerance receives substances that are already ready for absorption - glucose and galactose, which are well absorbed in the intestines.

Where can I buy?
Today, lactose-free milk is sold in large retail chains or specialized stores. Such milk is produced by large concerns, for example, Valio, President, Parmalat, etc. In addition, lactose-free milk can be ordered for delivery through various online stores.

Protein without lactose

Many athletes consume a variety of protein supplements to improve muscle mass growth and the ability to train harder. However, many proteins contain lactose, which creates certain difficulties. After all, many people in adulthood suffer from lactose intolerance, so they cannot consume products containing milk sugar. Especially to meet the needs of this category of people, lactose-free proteins have been developed and are being produced.

To date, the following lactose-free proteins are available on the domestic market of sports nutrition and biological supplements:
1. Protein hydrolysis - Optimum Platinum Hydrowhey;
2. Whey protein isolates:

Iso-Sensation - from Ultimate Nutrition - contains a small amount of lactose combined with the enzyme lactase, which quickly ferments the available milk sugar;
ISO-100 - manufacturer Dymatize;
Pure Whey - from Prolab - the protein is completely lactose-free;
Zero Carb - manufacturer VPX - a protein with a fast digestibility;

3. Egg whites:

Optimum Gold Standard 100% Egg;
Healthy "N Fit 100% Egg Protein;
MRM All Natural Egg White Protein;

4. Soy proteins:

Optimum 100% Soy Protein;
Universal Advanced Soy Protein;

5. Combined vegetable proteins:

Arizona Nutritional Sciences NitroFusion - contains protein isolates from peas, brown rice, artichoke. Also contains BCAA and L-glutamine;

Baby lactase should be given to the baby before each feeding. The best thing give half a capsule 4 to 5 times a day. A large dosage of the enzyme can cause constipation.

Baby lactase helps digestion of lactose, relieving the symptoms of lactose intolerance. That is, the child does not worry after eating, abdominal pain, bloating and increased gas formation disappear.

Lactose tablets

Lactose is found in the following common medications:

Ganaton;
Drotaverine;
Itomed, etc.

Before use, you should consult with a specialist.

Hello "Grandma"!

In my article I want to pay attention to lactose (milk sugar) - one of the components of milk and dairy products.

This disaccharide consists of galactose and glucose molecules. Its concentration in milk is different, for example, in 100 ml of cow's milk there is 4.5-5 g. Many people who consume products with lactose feel the negative effects of lactose. They are disturbed by dizziness, loss of strength, bloating, diarrhea (diarrhea), lack of appetite, vomiting, nausea, etc. This all indicates lactose intolerance, when the gastrointestinal tract is not able to fully break down the food taken.

The body's response to lactose is determined by performing a hydrogen breath test, since it is not possible to diagnose lactose intolerance using blood and stool tests.

Use of lactose

In the food industry, lactose is used in the production of many food products, not just dairy products. It is used to increase the viscous properties of the product and the comfort of its use, and since lactose is 30-35% inferior to sucrose in sweetness, it is added in large volumes. When baked, it takes on a brownish tint, so lactose is an invariable ingredient in french fries, croquettes, confectionery and bakery products. In this case, the latter do not need to be fermented with yeast. Milk sugar saturates products with proteins well, and lactose is also widely used in the manufacture of pharmaceuticals, is one of the main components of flavors, flavor enhancers, sweeteners, etc., and therefore the rejection of milk does not solve the problem of lactose intolerance, since the range of products and drugs in which it is present is very large. In addition to dairy products, lactose is present in packaged sausages, bagged soups, ready-made sauces, chocolate and cocoa powder.

Products that do not contain lactose

Lactose-free fruits, vegetables and their juices, honey, jam, vegetable oil, tea, coffee, rice, vermicelli, grains, legumes, raw meat and fish, eggs, nuts and potatoes.

Milk sugar intolerance (hypolactasia) is a relatively new disease. They started talking about it only in the second half of the twentieth century, so many gastroenterologists are not competent enough to assess this disease. In women, the reaction of lactose intolerance is more pronounced and manifests itself more often than in men. To prevent this, you need to follow a diet, trying to ensure that the lactose content in the daily diet is no more than 2 g.

Symptoms of lactose intolerance

The symptoms of lactose intolerance vary from person to person. It can be expressed in the manifestation of one or more signs of deterioration in health. The main factors in the manifestation of the disease are the state of the microflora of the gastrointestinal tract, genetic predisposition to lactose, the general condition of a person during the period of eating (malaise, severe overwork, stress, etc.), as well as the amount of lactose consumed with food.

The main symptom of lactose intolerance is. Watery, frothy diarrhea can occur both 20-25 minutes after eating, and several hours later, up to a day. The use of pharmaceutical preparations to eliminate diarrhea is ineffective in case of intolerance to milk sugar, and in this case it is possible to cope with diarrhea only by taking a solution of manganese or Epsom salts (magnesium sulphate).

The main reason for the indigestibility of milk sugar is the lack of the lactase enzyme in the gastrointestinal tract, which is based in the epithelial cells of the small intestine. If the level of lactase in the body is not normal, the disease will be present all the time. As a result, due to constant diarrhea, the protective layer of the intestinal mucosa decreases, an acidic environment is created in the intestinal lumen, which leads to increased intestinal permeability, and individual components of food begin to pass through the intestine, negatively. Further, unsplit milk sugar from the small intestine enters the large intestine, where it begins to be broken down by intestinal bacteria, stimulating the binding of water in the intestine, and this leads to an increase in intestinal volume, flatulence and other unpleasant phenomena.

There are 3 forms of lactose intolerance - primary, secondary and congenital lactose deficiency.

With primary deficiency, lactose activity in the small intestine decreases with age, but scientists cannot yet determine the full picture of this process. The peak of activity occurs at the time of birth and the first months of a person's life. After 5 years, activity begins to drop sharply, in an adult it is no more than 15% of the maximum and, as a result, intolerance to milk sugar increases. This form of lactose deficiency is inherent in the main part of the world's population and is not considered a disease.

Secondary lactose deficiency, as a rule, is preceded by some kind of severe operation on the stomach and intestines, the use of chemicals, antibiotics, frequent x-ray exposures and alcohol abuse. This form does not always provoke lifelong intolerance to milk sugar, the condition may improve after the underlying disease is cured.
Congenital lactose deficiency is genetically determined and can be inherited. People with this form suffer from milk sugar intolerance from the first days of life, therefore, when feeding a newborn, special lactose-free formulas must be used so as not to cause more serious health problems in the child. Fortunately, this form of the disease is still very rare - no more than 100 cases have been registered on the planet, but you need to know about it.

From intolerance to milk sugar, studies show, residents of South America, South Africa and southeast Asia are most affected. In these regions of the planet, up to 90% of the total population is affected, but in Thailand, Japan and China, lactose intolerance reaches 100%. In Ukraine, 20-40% of the country's inhabitants are affected by the disease, and the inhabitants of Sweden, England and Denmark suffer the least from milk sugar intolerance.

You can avoid the progression of the disease with age if you consume a lot of milk and dairy products from childhood. Proper nutrition with intolerance to milk sugar is one of the factors in relieving the disease. And yet, the use of pure lactose-free food is not always justified, since the complete rejection of dairy products in many cases leads to various serious diseases. Dairy products contain many minerals, easily digestible vitamins, and their deficiency by the body has a negative effect on health. And to prevent this from happening, people with a diagnosis of "milk sugar intolerance" products with lactose should be consumed in combination with other products. For example, milk should be drunk, seizing every sip of bread. In no case, with lactose intolerance, you can not eat very cold and very hot food, as this aggravates the course of the disease. All food consumed should be at room temperature.

According to the list of components used for the manufacture of products, it is impossible to determine the exact presence of milk sugar in them, since usually only those ingredients are indicated that were added to the product at the last stage of its manufacture, for example, mustard, but the substances that make up the mustard itself , No. The first in the list indicate those ingredients that are contained in the product in the largest doses, and the last in the list are those that have the smallest proportion. Lactose does not have its own E-number, but you can still find out about its presence in the product if there are sweeteners on the list, since they contain glucose, lactose, dextrose and maltose. The milk protein and lactic acid listed on the label do not contain lactose. It is also not present in modified starch and thickeners, and milk sugar is added in a small amount to the spice.

Persons suffering from milk sugar intolerance should minimize the consumption of any processed foods, and from dairy products that contain lactose, use only home-made yoghurts, as they are well absorbed by the body and contribute to longevity. Due to the viscous consistency, yogurt moves slowly through the small intestine, resulting in the breakdown of milk sugar and already in the large intestine in a small dose, weakening the symptoms of lactose intolerance.
Pasteurized dairy products should not be consumed, as heat treatment destroys their positive microbiological effect. The assimilation of cheese by the body depends on the type of cheese and the period of its ripening. The longer the cheese ripens, the lower its lactose content, so you should give preference to hard and semi-hard cheeses, during their ripening, milk sugar is almost completely split into galactose, glucose, and then converted into lactic acid.

Cottage cheese with intolerance to milk sugar is absorbed well, but only if fruit juice is used in the process of its production.

There is little lactose in butter, and the higher its fat content, the less milk sugar it contains.

But soy milk is an excellent substitute for regular milk, as it does not contain sugar and cholesterol. Its regular use will help improve the condition with intolerance to milk sugar, so feel free to drink and do not get sick.

I wish you all good health against the background of good digestion of milk sugar!

Sincerely, B.A.Lebedenko

Recipes for the preparation of boiled milk sugar in water, sour cream, milk, cream.

From the 70s - 80s of the twentieth century, many delicious dishes have migrated to our time, for the preparation of which you do not need to buy special ingredients or purchase modern kitchen appliances. Everything you need is in the kitchen of any hostess.

And it is absolutely not necessary to take courses in culinary skills to please your household with a delicious delicacy. You can also surprise with an unusual taste those who have long been spoiled by the abundance of all kinds of desserts prepared according to the newfangled recipe.

What is milk boiled sugar?

Milk boiled sugar Korda was one of the most beloved Soviet desserts. A delicacy is prepared from a minimum amount of products. You can cook a treat according to your grandmother's recipe even with a catastrophic lack of free time. And the taste of the finished sweet product is not inferior to purchased delicacies from confectionery factories.

Milk sugar is more commonly seen as an independent dessert. However, delicious sweetness can decorate pastries or complete the decoration of a birthday cake.
The basis for the preparation of boiled milk sugar, as the name of the product implies, is three ingredients: sugar, milk and butter. The rest is the result of experiments and taste preferences of households.

What is milk boiled sugar

How to cook milk sugar in milk: a recipe, as in childhood

Dessert Ingredients:

200 ml milk
3.5 cups sugar
140 or 200 grams of peanuts (you can take half a glass of different nuts)
butter - about 80 grams

Cooking process:

It will take no more than 10 minutes to prepare the products for the preparation of this delicacy. But for the dessert itself, you need to allocate an hour of free time.
Believe me, the result is worth it and you will not regret that you had to stand at the stove instead of watching your favorite show or another melodrama. Let's start the mystery of making a dessert from the distant 70s.
Prepare a container in which we will cook dessert. It can be a saucepan or a round stainless steel ladle. We measure three cups of granulated sugar and pour into a container. We will need the remaining 0.5 cups of sugar for further preparation.
Pour sugar into a container with a glass of milk and send it to the stove. We turn on a small fire. We heat the liquid, stirring all the time.

Pour sugar into a container with a glass of milk and send it to the stove

While milk and sugar are heated on the stove, fry the entire portion of peanuts. Pour the nuts into the pan. Stir or shake constantly. Peanuts should turn golden. After frying, the peanut films should peel off easily. The process will take about 30 minutes. This time will just be enough for the milk sugar to boil down to the desired density.

We check if the sherbet is ready, in the old grandmother's way: we collect a little syrup in a spoon and drip onto a plate

Let's give the milk sugar a rich brown color. To do this, we need those same 0.5 cups of sugar left aside. Take a small frying pan and pour sugar on the surface. Melt and fry a little white sand.
Now we send the contents of a small frying pan into a container with milk and sugar syrup. Mix the ingredients thoroughly.

Pouring sugar into a mold

If you want to achieve a darker color of the finished treat, hold the sugar in the pan further until it is overcooked, but not black.
Keep on low heat for another 20 minutes. We check if the sherbet is ready, in the old grandmother's way: we collect a little syrup in a spoon and drip onto a plate. A spreading drop indicates that the dessert needs to be cooked a little longer. As a rule, sherbet "ripens" on the stove for about an hour. A few minutes before the container with the syrup is removed from the heat, add the butter and mix.
On this, the preparation of the sweet yummy is not over yet: we are preparing a form in which the sherbet will solidify. Any dishes will do: a plate, a shallow bowl. The main thing is that it is convenient for you to then remove the sherbet. You can take a baking dish, lay inside. Grease parchment with butter.
We take out the roasted peanuts (you didn’t forget about it, did you?) And pour it into the bottom of the mold. Pour milk and sugar mixture on top. We take out to a cool place (or leave after cooling in the refrigerator). The syrup should be completely frozen.
When the whole family is assembled, we serve a treat for tea, after cutting or splitting into small pieces.

When the whole family is assembled, we serve a treat for tea

Video: Homemade milk sugar

If you decide to cook a dessert that is somewhat reminiscent of the taste of the Korovka candy, then carefully read the following recipe. Perhaps this delicious delicacy with a delicate milky taste is exactly what you need.

For cooking, we need products:

half a glass of milk
1 cup and 4 heaping spoons of sugar

How to make soft milk sugar:

The preparation of milk sugar, regardless of the recipe chosen, begins the same way: the entire portion of milk is poured into the container, one and a half glasses of granulated sugar are poured.
We put a container with milk and sugar on a slow fire. Don't forget to stir the syrup.
Stir the resulting foam thoroughly. Nothing should burn in the pan! With a spoon with which we stir, we draw not only along the bottom, but also along the walls of the saucepan.
When the foam becomes less (after 2 minutes), the syrup will thicken a little (if you pick it up with a spoon, it will stretch). Having changed the consistency, the sweet mass will also change color. So, the process of cooking sweets on fire is over.
Now we prepare the molds, grease them from the inside with butter and fill them with the prepared sweet syrup. Before serving milk-flavored sugar for tea drinking, do not overdo it with “sampling”, otherwise your family will not get anything!
Tip: For lovers of sweet sherbet with a porous structure, the following proportions of sugar and milk are recommended: liquid 100 ml, and granulated sugar 300 gr. The finished product will have a smooth front side, while the reverse side will have bulges.
For lovers of dense sweet sherbet, the following proportion of the main ingredients is recommended: 100 ml of liquid per 200 grams of sugar. A dessert prepared according to this recipe will be smooth on all sides and uniform in section.

How to cook milk sugar in soft milk: a recipe

If you need to achieve a viscous consistency of milk sugar, which will irrigate on the surface, then prepare a sweet mass with the addition of cream. Such milk sugar can be used for fudge.

Products:

300 ml cream (you need to choose with a fat content of at least 33%)
granulated sugar - 2.5 faceted glasses
1 spoon of honey
50 g butter

Cooking process:

Let's start cooking the porridge. Pour the cream into a container in which we will cook the dessert. We will send sugar here. Mix the ingredients and turn on the stove. We put out a slow fire. Bring the liquid to a boil while stirring constantly.
At this stage, add a spoonful of honey and cook for another 20 minutes.
We prepare the molds, grease them with butter and pour the hot syrup. After waiting for the mass to cool slightly, cut into small pieces.

If you need to cover the cake with sweet sherbet, then you can leave it in a suitable mold until it cools completely. And if you need to fix figures from sweet milk sherbat on the surface of the cake, then do the following manipulations:

cut out the figure with a mold, install it on the cake
lightly heat the edges so that they settle and fit tightly on the baking surface

How to cook milk sugar with cream: a recipe

The addition of sour cream will give the boiled sugar dessert a unique taste and aroma, reminiscent of the most “delicious” moments of childhood. A delicacy based on sour cream has another name: milk fudge. If you want to improve your grandmother's technology for making sweets, add cocoa, nuts, and seeds to the recipe.

To prepare milk fudge, you will need the following components:

0.5 kg sugar
a glass of sour cream
50 g butter
1 tablespoon cocoa (optional)

Cooking process:

We will cook the delicacy in a refractory container with a non-stick coating. If you prefer to recreate in your kitchen the method of making dessert, proven by our grandmothers, then prepare an enameled saucepan or bowl.
Pour the entire portion of sugar into a preheated container, add sour cream and, if you decide to make a dessert with nuts or seeds, then pour these ingredients as well.
Stir the contents of the saucepan until the mass boils. Reduce the heat and leave the syrup on the stove for another half an hour.
After 30 minutes, the sweet mass will acquire a beautiful caramel shade, and its density will be optimal for dessert. Constant stirring will prevent lumps from forming. It is not worth continuing to boil the sweet after 30 minutes: the syrup may curdle and become hard.
Mix the contents of the saucepan, throw in the butter (the amount of butter indicated in the recipe). After the butter has melted, it will be possible to fill the molds greased with butter with caramel mass, take it out to a cool room. We take out the finished sweetness from the mold and cut into pieces.

How to cook boiled sugar on sour cream: recipe

How to cook sugar with butter: a recipe

Video: Boiled sugar: video recipe

Lean boiled sugar on water: recipe

If there is no milk in your refrigerator, but there is a desire to pamper the kids with a delicious dessert, then cook boiled sugar with milk. This delicacy is called "lean sugar". The only negative: without milk, the dessert will not have an additional caramel flavor.

We will need the following ingredients:

1 glass of water
3 cups sugar

Cooking process:

Pour sugar into water heated on the stove (it is better to cook on a gas stove, then the sweetness will have a uniform consistency).
To prepare treats, we take a refractory saucepan with a non-stick coating.
Bring the contents of the container to a boil. We set the minimum fire and continue to boil for another half hour with constant stirring.
We check the readiness of the dessert in the old grandmother's way: we drip the syrup on a plate and check whether the drop spreads. If not, then the delicacy is ready and it can be poured into oiled molds.