| http://www.w3.org/ns/prov#value | - Lactose and the lactic-acid bacteria therefore turn milk sour, but help prevent it from spoiling, or becoming undrinkable.Lactose is one-fifth as sweet as table sugar, and only one-tenth as soluble in water (200 vs. 2,000 gm/l), so lactose crystals readily form in such products as condensed milk and ice cream and can give them a sandy texture.Milk FatMilk fat accounts for much of the body, nutriti
|
