Milk Products For The Lactose-Intolerant
For most Americans, milk is an
almost perfect food. Its digestion
is difficult for some, however,
because of their low tolerance for
the milk sugar, lactose.
ARS scientists are working to
develop special dairy products in
which most of the lactose is
predigested. Such products could
be consumed in unlimited
quantities, even by people with
severe lactose intolerance.
Worldwide, lactose intolerance
is common. Many blacks and
people of oriental descent are
affected by it. It is far less
prevalent among Caucasians.
The reasons for these racial
differences are not well un
derstood, but the mechanism of
lactose intolerance is known It
arises from deficiency in the
" *' *
iiiplik
ir
2”x4”xB’
STUDS
for Remodeling
119
EACH
CONSTRUCTION GRADE FRAMING
LUMBER AVAILABLE IN THESE SIZES
2”x4” - 10’ 12’ 14’ 16’
2"x6” - ID’ 12’ 14’ 16’
2”xB” - 10’ 12' 14’ 16’
2”xl0"- 10* 12’ 14’ 16’
SHEATHING m.9S
®plywoods *
Vi" C-D-X
intestines of an enzyme called
lactase. Lactose is not utilized by
the body unless lactase first
hydrolyzes it-that is, breaks it
down-into its two simple sugars,
glucose and galactose
The lactase-deficient can suffer
abdominal pain, flatulence,
bloating, or diarrhea if the
capacity of their system for
lactose utilization is exceeded
Since most of the world’s
population, and in particular
millions of its. hungry and
malnourished, have varying
degrees of lactase deficiency, the
problem must be reckoned with.
The answer is not, according to
the United Nations Protein Ad
visory Group, to eliminate milk
as a protein source in large-scale
feeding programs for the
mmm
CARRYING
EQUIPMENT
S”K GUTTER
10’ LENGTH
s2*9o
2” x 3”
DOWNSPOUT
10’ LENGTH
$9*44
EA.
Baked Enamel Finish;
Accessories Available;
Install It Yourself Easily
RAIN
4’xff SHEET
1027 DIUERVILLE ROAD,
LANCASTER, PA.
PHONE 717-397-4761
NOW OPEN FRIDAY NIGHTS 'til 9 P.M.
malnourished. The benefits of
milk’s high-quality protein are
too great to justify such
restriction. Instead, these ex
perts recommend development of
low-lactose dairy foods to provide
protein where normal dairy
products are not readily
digestible because of lactase
deficiency or other gastroin
testinal malfunctions
At the ARS Eastern regional
research laboratory,
Philadelphia, dairy products are
being treated with lactases from
molds and bacteria These en
zymes hydrolyze lactose, but
they work effectively only under
acidic conditions, which cause
fluid milk to coagulate
One of these lactases, however,
from the mold Aspergillus niger,
was used successfully to treat
cottage cheese whey. Unlike
most wheys and other dairy
products, which are neutral in
pH, cottage cheese whey is highly
acid Hence this mold lactase
treats it readily Because the
enzyme is rather expensive for
use on a low-cost product like
whey, chemists John H Woychik
and Valerie Wondolowski
chemically bound the lactase to
porous glass beads and then
pumped the liquid whey through
the column, using the same
lactase again and again.
In other work, at the ARS
Western regional research
laboratory in Berkeley, Calif.,
scientists working on aplications
for various bound enzymes,
developed another method for
converting lactose in whey.
A'm
SUSPENDED
CEILINGS
Everything you need to
do a 10’ x 12’ Room
J23J5
Includes
-15-2’x 4’ Panels
5-10’ Wall Angles
3-12’ Main Runners
15-4’ Cross Tees
Beautiful ana
Low Cost
CEILING TILES
Free use of stapler gun with
your order
33 |2#/ * i2 "
WHITE TILES
9*
BACK
12” x 24”
Also Available
All 12’ x 12’ tiles sold m 64 sq.
ft cartons
Lancaster Farming, Saturday, June 23,1973
Chemists Alfred C. Olson and
William L. Stanley found a way to
absorb lactase to a granular
phenol formaldehyde resin, then
bind it to the resin with another
chemical, glutaraldehyde
More recently, yeast lactases
have become available that are
highly promising for dairy
products. Yeast enzymes operate
near the neutral pH range, but
the conventional ones affect
flavor. Dr. Woychik observed
that these new yeast lactases
effectively split the lactose of
whole and skim milk into glucose
and galactose without causing
off-flavors. The only flavor effect
was the increase in sweetness
that always results because the
simple sugars have a sweeteer
taste than lactose.
The new yeast lactases have
also been used at the ARS Dairy
Products Laboratory in
Washington, D. C , to make low
lactose fluid, concentrated, and
powdered milks, and whey
containing ice cream. The en
zymes were simply added to
these products in pilot-plant
processes developed by food
technologist Eugene J Guy and
chemists Arjen Tamsma, Floyd
E Kurtz, and Michael J.
Pallansch.
All these products had 90
percent or more of their lactose
hydrolyzed Their flavor was
unchanged, except for the added
sweetness This would be an
advantage, permitting sweetened
and flavored milk drinks to be
made with less added sugar,
hence less calories For some
applications, in fact, splitting
lactose with enzymes may be
valued for the sweetening effect
alone.
Substantial quantities of the
enzyme-treated products have
been made in the Dairy Products
Laboratory pilot plant. Industrial
firms that have received samples
have expressed interest in them.
Meanwhile, the search goes on
for additional lactase sources.
Microbiologist Leroy C.
Blankenship, of the Dairy Food
Nutrition Laboratory at Belt
sville, Md., is screening
microorganisms for lactase
activity. Of 350 species he has
examined so far, about 10 look
promising for further study. It
may well be that the lactase
produced by one or more of these
will eventually be found useful
for splitting the lactose m dairy
products.
If lactase treatment with en
zymes can be translated to a
practical commercial operation,
MUST SELL a®
THE FOLLOWING NEW*®^ 9
MACHINES NOW
F-966-D Tractor
F-1066-D Tractor
No. 33 Hay Conditioner
No. 615 Self Propelled Combine
F-656 Gas Tractor (Demo)
No. 420 Baler
No. 440 Baler
No. 3200 4-Wheel Drive Compact Loader
No. 1300 7 ft. Mower *
No. 234 2-Row Mtr. Corn Picker
LET'S MAKE A DEAL!
THESE MACHINES MUST BE SOLD .
INTERNATIONAL
HARVESTER
SALES & SERVICE
1054 S^STATE ST.
EPHRATA, PA.
nutritious dairy foods and drinks
may play an even larger part in
relieving hunger at home and
abroad.
Cotton Bur
Provides Feast
For Livestock
That sizzling steak on your
dmner plate could have come
from a steer that got healthy
on cotton bolls minus the
fiber, that is.
Until recently, the dried
up bolls that original!y held
the fiber were considered a
nuisance and presented a
giant disposal problem for
gins.
Now however, reports the
National Cotton Council, the
dried bolls or burs are prov
ing to be valuable for live
stock feed. They’re becoming
increasingly popular not only
as the roughage component
for feedlot animals but also
as a supplement food for
range and pasture stock
Protein content of the burs
ranges from 7% to 12 per
cent. The burs are made into
pellets, which can have mo
lasses or other liquid supple
ments added to them upon
request.
The first facility for con
verting the burs into pellets
was built by a gin near Lub
bock, Tex , a few years ago
And demand is now outstrip
ping production. The bur
pellets are currently being
trucked to feedlots and feed
mills in Texas, Oklahoma,
and Kansas.
This new use of burs adds
to the growing list of by
products from almost every
part of the cotton plant A
concentrate produced from
cottonseed was recently dis
covered as a valuable new
source of protein-rich human
food. Cottonseed meal, the
dry substance that remains
after oil is pressed from the
seed, is widely used as a pro
tein supplement for cattle.
Refined oil from cottonseed
goes into margarine, salad
and cooking oils, shortening,
and a frozen dessert called
mellorine that’s similar to ice
cream.
Linters, the short tag ends
of cotton fiber left on the
seed after ginning, are used
in mattresses, twine, candle
wicks, carpets, gauze, film,
lacquer, explosives, phono
graph records, and other
products.
And cottonseed hulls, used
chiefly as a cattle feed rough
age, also are the basis for
modern plastic articles as
well as sweeping compounds.
TRY A
CLASSIFIED
AD
PHONE 733-2283
13