Expert on Cheese Explains How Lactose Disappears During Maturation and Why We Can't Invent a New Type of Cheese
Professor Paul McSweeney shares insights on the complex biochemistry involved in cheese maturation and expresses skepticism about creating a truly new cheese variety.
The millefoglie, dessert of kings. And now there’s one to go
The millefoglie, a French-origin dessert known for its rich layers and sumptuous appearance, is gaining popularity in Milan, especially with a new shop offering a unique take on it.
Arla recalls lactose-free milk
Arla has announced a recall of lactose-free milk due to quality issues in some production processes.
Santos will have school meals with lactose-free products for intolerant students
Municipal schools in Santos, Brazil, will start offering lactose-free meals to students with lactose intolerance starting July due to a newly enacted law.
Gluten-free, sugar-free, lactose-free: Nicolina, the bakery that was born so that no child (or adult) misses out on their birthday cake
Nicolina is a bakery in Madrid created to offer gluten-free, sugar-free, and lactose-free cakes, ensuring that everyone can enjoy a birthday celebration without dietary restrictions.
Nutrition scientist Kristina Karu: lactose intolerance requires listening to your body, not extreme diets
Nutrition expert Kristina Karu emphasizes that lactose intolerance is common and suggests an approach of self-awareness rather than extreme dietary restrictions.
Why a doctor does not recommend oat milk to his son with lactose intolerance? Perhaps because it is not a good substitute, says a nutrition expert.
A doctor advises against oat milk for his lactose-intolerant son, citing nutrition experts who suggest it may not be a suitable alternative.