What is meant by lactose intolerance?

The most common types of food sensitivities include lactose intolerance and celiac disease.

A common intolerance, lactose is a principle carbohydrate found in milk and other dairy products. Deficient enzyme lactase in the lower intestine or other intestinal injury interferes with lactose absorption and produces unpleasant symptoms.

When a person with lactose intolerance consumes milk or other dairy products, some or all of the lactose they contain remains undigested, retains fluid and ferments in the colon, resulting in abdominal cramps, bloating, diarrhea and gas.

Symptoms usually begin between thirty minutes and two hours after consumption of dairy foods.

Lactose intolerance in varying forms of severity may affect all segments of the population. It can occur up to 90 percent of some ethic groups, such as Greeks, Arabs, Jews, black Americans, Japanese, Thai, Formosans, and Filipinos.

Anthropological study has demonstrated that lactose intolerance is most common in regions of the world where adults do not drink milk.
What is meant by lactose intolerance?

Nonfat Dry Milk Powder as ingredient in muffin

Milk powder represents 5% to 12% of the muffin batter based on flour at 100%.

Milk powder is added to dry ingredients and water or fruit juice is used for liquid in muffins formulas.

Nonfat milk has had most or all the fat removed. On the other hand, the milk provides protein, carbohydrates, minerals and some B-complex vitamins.

Milk powder binds flour protein to provide strength, body and resilience – qualities helpful in reducing damage during packing and shipping.

In addition, milk powder enhancing flavor and retains moisture.

Upon heating, the aldehydes group from lactose in milk combines with the amino group protein contributing to Maillard browning.
Nonfat Dry Milk Powder as ingredient in muffin 

Goat milk nutritional value

Although the date of first milking and milk utilization is unknown, the first deliberately soured goat milk probably was prepared before 2000 BC.

Goat’s milk is used for drinking and making cheese and yoghurt. Goat milk differs from cow or human milk in higher digestibility, distinct alkalinity, higher buffering capacity and certain therapeutic values in human medicine and nutrition.

The chemical composition of goat milk varies with breed and other factors, but goat milk contains approximately 11-0-13.0 % total solids, 3.0-5.5 % fat, 2.9-4.6 % proteins, 3.8-5.1 % lactose and 0.69-0.81 % ash (mineral matter).

It is naturally homogenized, with smaller fat molecules evenly suspend throughout the milk. Fat in goat milk is high of short chain and medium chain triglycerides therefore goat milk more rapidly digested than cow milk because lipase attacks ester linkages of short or medium chain fatty acids more easily than those of longer chains.

Goat milk contains slightly less total casein but higher non-protein nitrogen than the cow counterpart.

Milk from goats is also high in vitamin A and niacin. Goats milk is one of the best fluorine sources, nearly ten times higher than cow’s milk. Dietary fluorine helps build immunity, protect teeth, and strengthen bones; however, fluorine is lost in pasteurization.

Goat milk taste varies a great deal by bred, by feed stuffs, by stage of lactation, by the age of the milk and especially by the way it’s handled.

This milk may be the milk of choice for children who are allergic to cow’s milk. The difference in the proteins mean that goat’s milk doesn’t cause an allergic response.

Goat milk nutritional value