reading labels: lactose

Is there a definitive way to find out how much lactose there is in
cottage cheese?

I see words like "glucides" or "carbohydrate" followed by "sugars" as
a sub item. Which one is "lactose?"

Thank you.

Reza.

On Apr 6, 6:39*am, RezaRob wrote:
Is there a definitive way to find out how much lactose there is in
cottage cheese?

I see words like "glucides" or "carbohydrate" followed by "sugars" as
a sub item. *Which one is "lactose?"

Thank you.

Reza.

Lactose is 5% of milk. To make hard, fermented cheese, the whey which
contains 70% of the lactose is drained off, so there should be very
little lactose in hard cheeses, but cottage cheeses are not fermented,
and the whey is still in there. It is mostly in the liquid portion
that separates and has to be mixed back into the cottage cheese. If
you drained that off, you'd be removing a lot of the lactose though.
In one pound of cottage cheese, there would be about .05X16oz.=0.8oz
of lactose. Lactaid makes a lactose-free cottage cheese. Almost all of
the carbohydrates listed in milk is lactose. There's 11 grams of
lactose out of 13 total grams of total carbs in a 1 cup serving of
milk...any kind of milk 1%, 2%, skim. I would just look at total
carbs and use that number of grams as the lactose. In Lactaid, they
break down the lactose with an enzyme, but it would still be listed as
a carb and contribute calories. The lactose is only pre-digested for
you. If the cottage cheese has added whey, milk solids, cream or any
other dairy product, the lactose amount will be higher, but you can
still look at total carbs and use that no. dkw

On Apr 6, 7:43 am, " wrote:
that separates and has to be mixed back into the cottage cheese. If
you drained that off, you'd be removing a lot of the lactose though.

Thank you very much for responding.

How much protein and fat does the draining remove?

Reza.

On Apr 6, 12:52*pm, RezaRob wrote:
On Apr 6, 7:43 am, " wrote:

that separates and has to be mixed back into the cottage cheese. If
you drained that off, you'd be removing a lot of the lactose though.

Thank you very much for responding.

How much protein and fat does the draining remove?

Reza.

There would be a trace of fat in the liquid, but not much, along most
of the lactose and significant protein would also be lost. They make
riccota cheese from whey, and it is low fat but has lots of protein
that was drained from whatever original cheese was made from the milk
before the liquid whey was drained off. I wouldn't think this would be
a good way to handle the cottage cheese because it isn't predictable
how much separation there would be, plus it would taste pretty dry
without the liquid. I'd just go for the low fat, nonfat, or lactose
free cottage cheese depending on what I was trying to accomplish. I
don't personally eat any cheese, so I can't recommend one brand or
another either. I occasionally eat nonfat yoghurt which is kind of
similar. Cheese seems to either have too much fat, too much salt, too
many calories or it's tasteless, so I decided a long time ago to not
eat the stuff. I used to love bleu cheese though, but I don't think
all the cholesterol, fat, salt and calories would be good for me. dkw

RezaRob wrote:
Is there a definitive way to find out how much lactose there is in
cottage cheese?

I see words like "glucides" or "carbohydrate" followed by "sugars" as
a sub item. Which one is "lactose?"

Thank you.

Reza.

Lactose is a sugar. "Glucid" and "Gluside" are synonyms for saccharin.
I have no idea what "glucide" means.

--
Marshall Price of Miami
Known to Yahoo as d021317c

wrote:
On Apr 6, 12:52 pm, RezaRob wrote:
On Apr 6, 7:43 am, " wrote:

that separates and has to be mixed back into the cottage cheese. If
you drained that off, you'd be removing a lot of the lactose though.
Thank you very much for responding.

How much protein and fat does the draining remove?

Reza.

There would be a trace of fat in the liquid, but not much, along most
of the lactose and significant protein would also be lost. They make
riccota cheese from whey, and it is low fat but has lots of protein
that was drained from whatever original cheese was made from the milk
before the liquid whey was drained off. I wouldn't think this would be
a good way to handle the cottage cheese because it isn't predictable
how much separation there would be, plus it would taste pretty dry
without the liquid. I'd just go for the low fat, nonfat, or lactose
free cottage cheese depending on what I was trying to accomplish. I
don't personally eat any cheese, so I can't recommend one brand or
another either. I occasionally eat nonfat yoghurt which is kind of
similar. Cheese seems to either have too much fat, too much salt, too
many calories or it's tasteless, so I decided a long time ago to not
eat the stuff. I used to love bleu cheese though, but I don't think
all the cholesterol, fat, salt and calories would be good for me. dkw

I noticed when I was in France that (1) people didn't eat cheese between
meals, (2) didn't eat more than about a tablespoonful with their meals,
(3) often used less, spreading a very small amount of butter on their
bread and just using a bit of cheese for the sake of flavor, and (4)
were too polite to say anything when I ate more than they did.

They also found it quite strange to see me mixing dry milk with water at
the table and drinking that. Perhaps they knew something I didn't, but
it took me awhile to get used to drinking wine -- which, incidentally,
they dilute about halfway with water.

I never saw anybody eat yogurt there, either.

The only milk they consumed was in cafe-au-lait, which was more milk
than coffee, and hot, but not boiled, of course.

--
Marshall Price of Miami
Known to Yahoo as d021317c

On Apr 6, 4:44 pm, Marshall Price wrote:
The only milk they consumed was in cafe-au-lait, which was more milk
than coffee, and hot, but not boiled, of course.

Now that you mention it, I know someone who's a doctor in France. He
was over here (in Canada) for a visit, and broke a finger while doing
some quite harmless, gentle playing in the park (hanging and moving,
from one bar to the next; he broke a finger when he just hit the next
bar by mistake, instead of properly grabbing it.)

He told me this since I wasn't there. It was hard to believe, but I
know this person, and of course believe him.

I'm not advertising milk products here, of course. And I have no idea
of bone fracture statistics in France, nevertheless, I figure they
better be getting Calcium from something!
Here's a link to Harvard Public Health for fun:
http://www.google.com/search?hl=en&q...=Google+Search

Reza.

On Apr 6, 7:50*pm, RezaRob wrote:
On Apr 6, 4:44 pm, Marshall Price wrote:

The only milk they consumed was in cafe-au-lait, which was more milk
than coffee, and hot, but not boiled, of course.

Now that you mention it, I know someone who's a doctor in France. *He
was over here (in Canada) for a visit, and broke a finger while doing
some quite harmless, gentle playing in the park (hanging and moving,
from one bar to the next; he broke a finger when he just hit the next
bar by mistake, instead of properly grabbing it.)

He told me this since I wasn't there. *It was hard to believe, but I
know this person, and of course believe him.

I'm not advertising milk products here, of course. *And I have no idea
of bone fracture statistics in France, nevertheless, I figure they
better be getting Calcium from something!
Here's a link to Harvard Public Health for fun:http://www.google.com/search?hl=en&q...=Google+Search

Reza.

I'm not sure either, but the French seem to eat cheese, like you said,
fish, other meat, bread, pasta. It all has calcium. One point to
mention is that although there is a lot of calcium found in dairy
products, much of that is not absorbed because it gets absorbed in an
acid environment better....like orange juice. You can buy OJ with
calcium added for that reason, but oranges already have some calcium.
Most of the world... Africa, Asia is lactose intolerant, so they do
not use much milk past infancy...and osteoporosis is much lower on
those continents than in N. America. Could be race, could be
absorbsion from a different diet. Many of us can drink milk if we have
middle European ancestors, but even a large part of Europe is lactose
intolerant. There is also calcium in yeast, so wine and beer provide
some calcium. Lots vegetables have calcium too, so you don't need to
eat any dairy really. There is even calcium carbonate in most water.
It's the most common mineral that makes the lime that collects around
faucets and drains. The French do eat lots of yoghurt, and they
usually eat it warm. dkw

RezaRob wrote:
On Apr 6, 4:44 pm, Marshall Price wrote:
The only milk they consumed was in cafe-au-lait, which was more milk
than coffee, and hot, but not boiled, of course.

Now that you mention it, I know someone who's a doctor in France. He
was over here (in Canada) for a visit, and broke a finger while doing
some quite harmless, gentle playing in the park (hanging and moving,
from one bar to the next; he broke a finger when he just hit the next
bar by mistake, instead of properly grabbing it.)

He told me this since I wasn't there. It was hard to believe, but I
know this person, and of course believe him.

I'm not advertising milk products here, of course. And I have no idea
of bone fracture statistics in France, nevertheless, I figure they
better be getting Calcium from something!
Here's a link to Harvard Public Health for fun:
http://www.google.com/search?hl=en&q...=Google+Search

Reza.

When I was an equipment boy for the Washington Redskins, some of the
quarterbacks in training camp asked me to catch their passes, and time
after time, I misjudged the speed and wound up jamming my fingers,
especially the middle knuckles of my middle fingers. It was excruciating!

I used to drink plenty of milk back then, so I wonder whether it was the
milk that helped me heal, and whether it was the milk that made me
misjudge the speed.

Oh, well, so much for anecdotal evidence of nothing!

--
Marshall Price of Miami
Known to Yahoo as d021317c

wrote:
On Apr 6, 7:50 pm, RezaRob wrote:
On Apr 6, 4:44 pm, Marshall Price wrote:

The only milk they consumed was in cafe-au-lait, which was more milk
than coffee, and hot, but not boiled, of course.
Now that you mention it, I know someone who's a doctor in France. He
was over here (in Canada) for a visit, and broke a finger while doing
some quite harmless, gentle playing in the park (hanging and moving,
from one bar to the next; he broke a finger when he just hit the next
bar by mistake, instead of properly grabbing it.)

He told me this since I wasn't there. It was hard to believe, but I
know this person, and of course believe him.

I'm not advertising milk products here, of course. And I have no idea
of bone fracture statistics in France, nevertheless, I figure they
better be getting Calcium from something!
Here's a link to Harvard Public Health for fun:http://www.google.com/search?hl=en&q...=Google+Search

Reza.

I'm not sure either, but the French seem to eat cheese, like you said,
fish, other meat, bread, pasta. It all has calcium. One point to
mention is that although there is a lot of calcium found in dairy
products, much of that is not absorbed because it gets absorbed in an
acid environment better....like orange juice. You can buy OJ with
calcium added for that reason, but oranges already have some calcium.
Most of the world... Africa, Asia is lactose intolerant, so they do
not use much milk past infancy...and osteoporosis is much lower on
those continents than in N. America. Could be race, could be
absorbsion from a different diet. Many of us can drink milk if we have
middle European ancestors, but even a large part of Europe is lactose
intolerant. There is also calcium in yeast, so wine and beer provide
some calcium. Lots vegetables have calcium too, so you don't need to
eat any dairy really. There is even calcium carbonate in most water.
It's the most common mineral that makes the lime that collects around
faucets and drains. The French do eat lots of yoghurt, and they
usually eat it warm. dkw

Don't underestimate those veggies -- nor bones and shells. Carl
Pfeiffer recommended immersing whole eggs (briefly) in vinegar to get
some calcium and zinc into it. I suspect that any acidity in the
cooking liquid of bones and shells dissolves calcium. It isn't
mentioned in my nutrition book, but bone marrow is also probably rich in
calcium -- and we always crunched and sucked the marrow out of all sorts
of bones. Bones and shells were used for soup-making, too.

--
Marshall Price of Miami
Known to Yahoo as d021317c