Making milk lactose free
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- Опубликовано: 17 мар 2018
- Have you ever wondered how lactose-free milk is made?
If you want to know more about what milk actually is, you can check out my other milk video: • What is Milk made of?
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Наука
I clicked this video to see lactose free milk, and finished with a degree in chemistry....
Lol 🤣😂
Congrats.
I am now working at Umbrella Corp.
Then proceed to finish life broke af.
This is more in the chemical engineering realm
That’s the channel.
My chemistry professor just jolted awake inexplicably furious when you drank out of the glassware
Isn't that just a cup that looks like a beaker
Theres a coffee shop that serves beverages in beakers. Obviously new ones. It's called alchemy coffee lab
Juan Sebastián Piedrahita Molina that is the beaker mug from his shop. it even says NileRed on it
@@nataliev7070 That's the normal beaker he sells, not the beaker mug. Mugs have handles if you didn't know
Juan Sebastián Piedrahita Molina 3:53 - 4:00 u can see that the MUG has a handle. if you didn’t know :-)
That definitely explains why Lactaid is oddly sweet. I've always wondered. And yes. Fairlife tastes almost the exact same as regular milk. Out of all of them, that's my preferred milk replacement.
Theres a lawsuit I've heard. About the ultrafiltration. I thanks this guy for his explaining but can He just write the labels about which method is used. Lactaid lists lactose in its ingredients. Hate it and it still bothers me.
@@lorirarich1875 Yeah I've heard some people get sick from Lactaid. I have no such reaction to Lactaid personally. But I tend to perfer the taste of almond milk so I don't drink it that often. But if you were to use it in baking god forbid or simply drink a lot of the product, you would get the same effects as putting real dairy milk in your cookies. Making almond milk the obvious preferred choice as a baking milk. Or perhaps some other brand of milk that is 100 percent lactose free. For something like say cooking, soy milk might be a better option due to it not having a defined sweet flavor.
Lactaid tastes awful it’s easy to digest but no thanks, FairLife for LIFE.
@@sofiabravo1994 I only drank that shit in highschool cause it's all they had. Then I switched to almond and soy and never went back.
I personally prefer the Lactaid taste. It’s also really good for making mac’n’cheese.
11:45 I always found that weird about other people. Maybe it’s my sweet-tooth, but I’ve always loved how sweet lactose-free milk tastes compared to regular milk.
Yeah ikr, it's the same amount of calories and it isn't less healthy.
Same! Especially for making iced latte. So delicious.
Oh absolutely! Especially vanilla almond, oat or rice milk!
@@Pablo824 Technically it has more calories since you can’t digest lactose but can digest galactose+glucose
I mean, you probably won't want sweeter milk to make cauliflower cheese.
I just realized that putting the enzyme in milk to digest it for people that can't is like the chemistry equivalent of chewing someone's food for them :P
Flippy Sidee Well, then cheese and yogurt is pre-chewed, too. Even worse, ethanol would be the “urine” of yeast!
your analogy is correct as long as the someone is toothless
My head just curled into my neck as *Interstellar* docking scene music started playing in my head
That's right, baby bird.
😂🤣
*[sips filtered milk, proceeds to slide off-camera and cough loudly and spit a few times]*
"That was not good."
Only the most scientific methods are practised here on the NileRed channel.
very professional, i like it
Ahahah
@Alisher Tadjimurat Radjabbay 11:00
"I started poking it to see what would happen"
Make me laugh, but I love the videos.
I just loved how calm and composed he looked when he ran off camera. That somehow made me laugh even harder.
What I didn't know, and hopefully I can let others who didn't, is you can literally take lactase as a supplement before consuming dairy and you can digest it fine. It comes in a chewable tab, my younger brother can take it before consuming dairy and do just fine! It's pretty cool!
I’ve used those tabs for many years, they work great. But it sucks when I forget to take them!
If you drink raw mill you wont feel intolerance pasteurized milk is unhealthy
No matter if the milk is pasteurized it not, the lactose content is pretty much the same. So how should unprocessed milk be better than heat threaded?
@@Nonameersgtfo raw milk fetishist 😂
@@Nonameersnope
Other pro-tip I learned in dairy class: whole milk and cream have less lactose than skim milk and low fat milk. I had already noticed that I could actually drink those without getting sick, (as long as I didn't have too much,) but I didn't understand why. It's actually pretty simple: basically, if you remove one component - in this case fat - the percentages of every other component goes up, because you can't have a substance that only adds up to 95%.
It depends, I have a severe diarrhea if I eat more than 1TbS butter at once despite it is 82,5% fat, at the same time I can easily consume condensed milk up to 100ml which is clearly made from a big amount of milk (reduced on a heat 3 to 5 times)
@@MaruskaStarshaya That's because lactose breaks down when you heat it. Since condensed milk is made by continuosly heating it until it thickens, a most of the lactose gets broken down
@@Amy_the_Lizard oh, thank you. But I still wonder at what temperature it happens as simply boiling milk (100C) seems not really helps.
@@Amy_the_Lizard weird, everywhere online where i look up this information it is noted that lactose does not break down when you heat it.
@FlipFlopAdventures Really? We got taught that in my high school biology class. Though the teacher of that class also couldn't figure out why some beans she boiled weren't germinating, so I suppose I should regard everything she taught with skepticism. It looked like it worked in the lab where we compared lactose levels of regular milk, milk with powdered lactase mixed in, milk that had been heated for 24 hours, and milk with powdered lactase that was heated for 24 hours. The regular heated milk still had lactose in it, but not as much as the regular milk, but it's also possible that the test tube we heated it in had previously been used for milk with added lactase and not properly cleaned (the whole class was an absolute train wreck, so I wouldn't be surprised if the teacher failed to notice some kids not washing the lab equipment properly.) I never actually stopped to question the results since the teacher gave us an A on the assignment. My apologies
"The middlepoint of 10 and 15 is 10"
- NileRed
12.5 is 10 if you round it off :p
(Don’t wooosh me ik it’s a joke).
Timestamp plz?
@@ayporos don't be too cruel, hey @Naomi Garcia the timestamp is between 0:00 and 13:32
@@ezrahadwi135 hahahaha you monster! :P
To his defense, the original value is between 5 to 15 4:22
Lactose-free milk is made by adding toes into milk, so that way it no longer lacktoes.
lol
This shouldn't be so funny but it is
Another process with the same implication: Filter the milk through some toast, then it will be drinkable by people with lacktoast intolerance
...
Lol ... this is the reason I read the first 10 replies
I switched to lactose free milk after buying some to try it. I’m not lactose intolerant but I do have slight sensitivity. The BIGGEST reason I’m staying with it is the long shelf life. Regular highland milk always expires BEFORE it’s date. Despite the higher cost we actually save a ton of money because it doesn’t spoil before we use it. My wife who hates milk even likes it a lot.
Fairlife tastes exactly like normal milk. I'm lactose intolerant and my bf LOVES milk, but one day he tried my Fairlife milk and now he actually drinks the Fairlife instead of normal milk because he likes it and we can both enjoy it.
I agree even despite my lactose intolerance I much prefer Fairlife over regular milk just because of the flavor and smoothness alone
Just drink oat, almond or soymilk. Its way more ethical, environmental friendly and better for your health
@@maxheim3802 good luck trying to find a nut milk without cheap and highly processed "vegetable oil"
Not talking about olive coconut or avocado I'm talking about soy, corn, safflower, rapeseed etc all those are cancer
@@maxheim3802 Almond takes up A LOT of water per crop.
@@maxheim3802 You think almonds are ethical?
A few days ago my "modified food sceptical" friend was complaining about "chemicals" that have to go into the lactose free milk, and that it can't be possibly healthy. Thanks for the video. It shows well how simple and harmless this process is. If I would be able to digest the lactose I would simply produce the enzyme myself anyway. The producer just adds it for me.
TomEdo yeah “chemicals” that naturally occur in babies and some adults
I love it when people talk about _chemicals_ as though they are inherently bad. I'm like, you know, everything is chemicals.. lol
@Corey
Because scientists and doctors know everything. :)
@@baladar1353 well im sure that scientists and doctors know more things in their fields than an average person ;)
@@baladar1353 yeah, they just dedicated their entire career to *not* know as much as possible in their fields.
Im currently sitting in the toiled because I mistakedly ate something with milk and I see you upload this, wtf.
It was meant to be
🤣🤣🤣🤣
Me too 😔
Now you know (how) dairy makes your life suck. Hooray!
@@TurdFurgeson571 I'm 77 years old and love milk. I have never had a problem with milk, in fact drink it when I have an upset stomach. Everyone is different.
Galactose definitely sounds like some space toast that Galactus would eat in-between planets while the Silver Surfer is tracking down a world without life.
Galactoast
Galaxy / Milky Way / Milk
@@cube2fox Vsauce!
@Sniper Only took us 6 months to write 1 sentence
@Sniper One character is comprised of 1 byte, ie 8 bits. Your message has 13 characters (including spaces and punctuation) + 2 bold symbols, which add another 2 bytes. Assuming you can transmit 2 bits per day, it would take you 60 days to transmit those 15 bytes of information, which is approximately 2 months. What were you doing the other 4 months?!
I remember when my ten year old son was a baby and he was allergic to a lot of things, it was really hard to find lactose free or gluten free or vegan etc. Now it seems like these products are more common than the regular stuff and have become a lot less expensive.
yep a blessing of a capitalism: the more they produce the cheaper it is
I think you got yourself deceived by some nutritional populists.
Nobody:
An alien: sorry guys I'm galactose intolerant
No
That was terrible and not in a good way. 😬
Loops Loops lol screw these guys that was funny. Nice dad joke.
Galactose AND lactose intolerant aliens can't even TOUCH the Milky Way Galaxy
Ah its okay alien dude
Nice timing, Nile. Not more than a few days ago, I was standing in front of the dairy section at a local grocery store contemplating the mysteries of how _lactose free_ dairy products are made.
Kowboy USA pity those who can’t drink milk as it is, must be quite a pain to know you’re lactose intolerant.
Flaming D’Jinn
It’s not that big of a deal if you live where lactose-free products are easily available or if you avoid dairy altogether.
Majority of human population is actually lactose-intolerant, but some are just not aware of it because they might tolerate it somewhat better than others.
@@SimonWoodburyForget
About 65% of human population is still the majority. I live in Finland and most people here can drink regular milk just fine, but that doesn’t mean that they’re the majority in the world.
Varying severity of lactose-intolerance is an actual thing. That’s why we have both low lactose and completely lactose free products where I live. I for example can consume small amount of regular milk (in cheese, pastries etc.), but after about a glass of milk I get a a bad diarrhea. Good for you though if you’re not lactose intolerant.
medlineplus.gov/genetics/condition/lactose-intolerance/
@@SimonWoodburyForget
You jump into strange conclusions so damn fast. I linked that website as my source, where’s your back up for your claims?
”Most people with lactase nonpersistence retain some lactase activity and can include varying amounts of lactose in their diets without experiencing symptoms. Often, affected individuals have difficulty digesting fresh milk but can eat certain dairy products such as cheese or yogurt without discomfort. These foods are made using fermentation processes that break down much of the lactose in milk.”
Had you bothered to check the link I provided, you would’ve gotten an answer instead of having to guess and come up with one by yourself. I sure hope you’re not a doctor, because you’d need to get fired ASAP.
”Tolerance to lactose varies; most lactose intolerant people can tolerate lactose in small quantities (5 - 10 g at a time) while very small quantities (1 - 2 g of lactose) will cause symptoms in other people. A glass of ordinary milk contains 10 g of lactose and a glass of low-lactose milk 2 g of lactose.”
www.ruokavirasto.fi/en/companies/food-sector/production/food-categories/foodstuffs-for-particular-nutritional-use/old-foodstuffs-intended-for-particular-nutritional-uses/low-lactose-and-lactose-free-foods/
A link to Finnish Food Authority website.
@@SimonWoodburyForget
Wtf obviously you’d have to give a credible source. You seem like you just want an argument for the sake of it, so I see no longer a point in engaging in a conversation with you.
Have a good day.
for the few that watched this video that have been through some college in at least organic chemistry, it was really refreshing to have a mechanistic explanation. even if you havent done it in other videos, I love it when you do
8:21 forbidden bubble tea
"the beads that are left over in the filter thing can then be used to process more milk if i wanted to..."
"but i don't."
Power move
The man know what he wants
Sound like Rick Sanchez to me😂
I was looking for this comment lmao
is this reference to the gay porn scene "but you didn't"?
So you've basically made functional bubble tea.
I like it :'D
TheWanderingChemist funny I read this. I am looking for videos about lactose-free milk to make bubblr tea. I just finished researching ways to prepare Topiac Pearls and now looking for good milk to steam.
Джинзó Аркайдия
Lmaooo
I have been interested in immobilized enzyme for my thesis but was a little daunted because I wanted to see some kind of demonstration like this - thank you!
One of your best videos. I'd love to see more food related content.
The whole making "lactase on alginate" thing was awesome. Practical applied chem with an engineering challenge on top. Twice the science, 4x the fun.
I've heard of a similar method proposed for biological laundry detergent. Attach the enzyme to a plastic substrate (presumably it can be a longer-use object since it doesn't have to be food safe) and you're no longer flushing perfectly useful enzymes down the drain with every wash.
Thank you, now I know the scientific details of what's going on in my belly when someone accidentally puts milk in my coffee (or when I don't remember to ask them not to).
Now I just need the scientific details on why I find it so incredibly hard to ask for a new cup and rather have the pain and discomfort later than risk social awkwardness.
"No, no, it's alright."
"Come on, man. It's just a bit of water. I can make you a new one."
"No, don't bother. I'll be fine."
Three hours later, the narration of Morgan Freeman starts as Morph sits on the toilet: "He was not fine"
This comment ought to get more likes.
Just use lactase pills for such cases.
As a person with Lactose Intolerance this is a huge mood
Same!
@@MarianKeller Those lactose pills man..awful. I violently puked after taking them and decided that just cutting down on my dairy intake was the better option.
As a kid, my sister was lactose intolerant, and she had these chewable pills you could take before consuming dairy. I always wondered why food scientists didn't just take whatever was in the pills and put it in the milk. (This was before lactose-free milk was commonly available.) Thanks for sharing!
This was so educational! Thanks for sharing cool stuff
I’m a UK first year student studying Chemistry... NileRed is one of the best educators of this subject and honestly is a big reason I decided to study Chemistry - can’t wait for more videos!
I can confirm: I bought Fairlife for a long while (I like ultrapasteurized milk with Onega-3 added, and that was the best option) and it tasted so much like milk that I didn’t realize it was lactose free.
Bro your content is gold
3:42 If the indicator is out of range (>2000 mg/dl) you could dilute an aliquote of the milk by - let's say - a factor of five and check again the glucose-content. It should work.
Nice catch
Yeah, that definitely would have been an easy way to solve that problem.
Yes, I thought about that, too. I think that's called a titre.
no, the "titre" is a factor of correction, exactly.
For example, you are working with a 1N HCl-Solution in a volumetric analysis. For any reason, the solution is not exactly 1-normal, but only 0,98 N. Then the "titre" which has be taken into account, is 0,98.
Correction hold the same title in both French and English?
I'm a chemistry student and we did a similar project, using different methods to create lactose free milk. The methods we used were different from yours and gave some interesting results. In method one we used the chemical properties of lactose to remove it from the mixture, by simply adding ethanol and letting the lactose crystallize. This gave some problems after with removing the ethanol but all of the lactose was removed. We also used a very small filter (similar to a HPLC filter) to remove the lactose. This also removed the fats and a very small amount of lactose still got through. In the end the project was fun to do because we were allowed to come up with our own solutions and gave some nice results
Yes, but why remove the ethanol? Could have had yourself a fine white russian beverage lol.
The difference between nominal filtration and absolute (100% efficient - single pass) filtration.
Filtration is basically selling the idea of trust. Do you trust Russians ?
NileRed: *says galactose*
My Brain as a comic fan: "I AM GALACTOSE DRINKER OF MILK"
fortnite kids: HUH FORTNITE MADE A COMIC?
I’ve always wondered how they make milk lactose free. Thank you for explaining!
Look at the date on that milk. Mmmm. I assume it's old video that just made it to editing.
ha, the bulk of the video was filmed a long time ago. I just didnt put it all together until much much later.
@@NileRed you need to get in contact with these people!
ruclips.net/video/6DgITQSonv4/видео.html
@@zzanzak The video is 3 years old
I'm lactose intolerant so I've always used lactaid milk or other brands for lactose free, for cooking and drinking. I've of course tasted regular milk before so I always thought the milk I have to use is sweeter, now I know why. I love your videos I always learn something new!
real milk doesn't really have lactose so you could just drink that instead
@Maheen drinking lactaid milk is even worse tho. because they just have more lactase enzymes to counter the increase of lactose caused by pasteurization. Raw milk has very little and has enough natural lactase. Lots of lactose intolerant people can't have lactaid milk but do just fine with raw milk. Not to mention the insane amount of real animal probiotics found in raw milk and fat soluble vitamins lost in pasteurization.
@Maheen @Maheen The 3rd one agreed with my proposals and even lists protections against allergies and asthma which I didn't mention. I remember reading that stanford study a while ago but I didn't think it was very strong imo as only 4% of the initial 383 people were selected. Which is already a very small sample size combined with the fact that of those 16 people some of them didn't even show signs of malabsorption. The HBT isnt a fair test to begin with. And for the 1st link, of course the government doesn't want us drinking raw fresh milk how else would they make money lol.
@@__SquareYou still believe in milk? 😂 Big Dairy sheeple
@@bellenesatan I don't believe in milk, no.
Thank you beyond words for this video.
What's weird is that, for a human, it's actually the dominant mode of being to be lactose intolerant. Most mammals stop producing lactase (or the other related enzymes) and therefore lose the ability to digest milk fairly soon after weaning and never regain the ability to process milk.
It would be more accurate to describe the minority of people descended from Northern Europeans that can drink milk into adulthood as "lactase persistent", rather than the other way around.
Yeah, the gene that makes adult people be able to digest milk is recent, relatively speaking.
I've actually always wondered if there are fewer "lactase persistent" people around than we think. I have a feeling a lot of people, mostly the older generations, grew up drinking cow's milk and believing it was necessary for a balanced diet. Thus they continue to do so as adults, and don't experience enough discomfort to be prompted to discontinue drinking it.
@@staticradio724 pretty much everyone on the planet except people descended from Northern Europeans (e.g. French, German, British Scandinavian etc) can't digest milk after infancy.
Supposedly the ancient Romans, upon first coming into contact with the Gauls north of the Alps were really weirded out when they saw them drinking milk as adults.
Me, a Brazilian descendant of Amerindians, Africans and Mediterranean European feel pleased to hear that I can digest milk, looool
Why would it be more accurate? They both distinguish those able to drink milk from those who can't. Why should it matter if the more used term is for the majority?
Also, I think it's better, because "lactose intolerance" is an inability. It's more important for people to know what they can't consume than what they can.
As a suggestion you can use 0.22microns filters that are sold for syringes in order to try to simulate the high pressure milk passing through a membrane. Is like a cellulose membrane and filters almost everything.
Interesting idea
Just know cause I have to use those kind of filters for my masters haha. Awesome contents.
Do you think 220nm is small enough to filter out fats and proteins? Isn't it more likely the filters are kDa dialysis type. Those are at least an order of magnitude smaller in pore size.
pvjthomas probably. I use those to filter catalyst on my photocatalysis reactions. Just said in order to try to simulate the industrial method. You are right dialysis would be great but it's almost the same pore size if I'm not mistaken. Good info though!
0.2 Micron is the standard particulate retention rating to produce sterile liquid filtration. Bacteria will not pass through at 0.2 microns (baseball won’t pass through chain-link fence). Custom combination of both membrane and depth filtration media in filter would be required to retain or pass through certain lipids. Pharmaceutical grade sterile 0.2 Micron rated filters require a filtration efficience of 99.9...% to a log reduction of 9.
Thank you for clearing up the mystery behind the lactose free product market, and done so beautifully.
Several years ago I suddenly acquired a lactose intolerance and had to change my diet drastically. I was saved by the then new kid on the scene FairLife.
The ultrafiltered process has been the best tasting and best cooking thus far. I hope they start making cheeses.
I found (as baking is a past time) that this ultrafiltered product tastes and bakes/cooks the same as regular milk. My diet has thus become more pleasant and without the lactose drama!
Again, thank you for demystifying the different processes. Love your education style, love your vids!
Amazing video bro!
I had zero business ever trying this but I got hooked 😅. Great video
You should do an extraction of menthol from mint
I hated chemistry in school but your videos are so fascinating I love it!
I really like the first method since it's simple and the end product is least processed also I usually put milk into my coffee and that added sweetness that caused by glucose suits well.
This video is freaking awesome! I’m not even lactose intolerant and I thoroughly enjoyed this
I'm glad Nile eventually got an immersion blender (Used in the soap vids), it'll be way easier to mix things into water like that with one.
U have a nice and calm voice
Makes me feel relaxed after i was tense because i could no understand immobilised enzymes
Thanks for information!
I'm surprised I actually knew about the calcium alginiate trick! It is nice to see Nile enter into the field of gastronomy.
Hey... You've saved a life today, and I want you to know that i'm very grateful for you. I love you and please keep going.
I hope you're okay man
You're doing great :)
Hey this was actually very insightful and full of specific facts from dairy industry process. I expected just a general RUclips video but this was very well done and proven through actual trials. Just want to say well done !
THANK YOU OML
I remember learning about this in molecular gastronomy, fun to play with
I wish you could clone, (or synthesize) yourself so you could make more videos faster! I love your work. :)
well its possible to clone animals now (forgot the process) maybe soon we will be able to clone humans
"Synthesize yourself", rofl I'm dying. Imagine someone built a chemical factory to synthesize 10k of himself per day.
0013bluejay it May already be. It's illegal to try past the embrione state, and scientists have already achieved that
TheTeddyChannel That's too bad, it would probably change the world.
synthesyse a human? you mean a homunculus :D
Me before watching the video: Must be pretty hard making lactose-free milk
This video: Actually it's gonna be super easy barely an inconvenience
What I thought it'd be: Filter it through this thing, then add a ton of super expensive stuff, so on..
what it is: lmao add some drops of this thing, mix it, and wabam
So it's because of you that this video was recommended after i watch some screenrant.
I remember doing this experiment during highschool. As a lactose intolerant person, it was very interesting.
I'm not a Chemistry major, but I do love how enjoyable your content is.
That was eye opening. Thank you for this!
Thanks for the effort you put into making this. Great to see you reproducing both methods
As someone that stocks these products in a grocery store now I understand why the Fairlife milk is so popular In my area, very informative!
NileRed is just so clever. I've never seen so many unusual experiments.
6:02 wait a second...
Oh god
This one was so interesting! Loved it!
Your best video I’ve seen, of which is many
Thanks for this insight. I'm lactose intolerant myself and it's irritating when my favourite brand (Arla) isn't available and I have to have one of the others that taste way too sweet. Now I understand why there's a difference :)
Hey Nile, thanks for uploading so many interesting and educating videos. I really enjoy watching them. Could you make a lab tour video, where you show your whole setup and which devices you use in particular (like your vacuum pump's make and model and so on)? That would be great - I am sure there is a lot of interest for this in your audience.
Asking for models is like asking for lactose free milk. Ask for the equipment specifications. Specify what milk is.
Lactase is so freakin' pretty. I want that as wall art.
thank you so much for this video! i am lactose intolerant and didn’t realize, just called it a dairy allergy. i tried lactase supplements and it worked!
note to anyone wanting to give it a shot: get the store brand stuff. you don’t need the lactaid name brand.
this simplifies my biology unit, thanks
Jeez, literally just did enzyme immobilisation in my Biology class a few days ago. Would have really preferred to have watched this video instead of the ones the teach showed us.
Teacher videos are always one of three juvenile, hatd to understand because we don't understand the accent of smart indian men, or so boring it could create a deep earth mine
@@thunderusnightIn case of my teachers, also explicit/disgusting.
That spherification stuff you did with the alginate can also be used to make faux caviar or a pearl like dessert. Good video! Very informative. I'm the only one in my family who isn't lactose intolerant and made the voluntary switch to Lactaid and almond milk.
Chris Benson weirdo... What kind of advantage do you get by breaking down a common sugar to more useful sugars...
Wait
This has easily become my favourite channel😅
Woww.. cool to know this. Thanks!
Great job on this presentation! I would like to see someone do an in-depth study and presentation on the saturation tolerance of CBD Hemp Flower in alcohol after it has been decarboxylated. Not the THC saturation, but CBD Saturation.
I've always wondered how this was done. I now understand why a liter of lactose-free milk is so friggin' expensive. Your videos are exceptional.
To measure glucose after it passes the maximum of the strip, first dilute the sample 1:10 with water. Further dilutions are possible but probably not necessary. The lactase reaction is complete when the glucose concentration levels out.
Fascinating! Amazing how much enzymes can accomplish. I’m doing a project for school on biological drinking water treatment at the moment and much of the processes done make use of enzymes. Such as nitrification and denitrification. Unfortunately I don’t have the knowledge to understand how all this works in depth yet. Super interesting tho…
Favorite channel
Im lack toast intolerant
don't you mean lack toast and tall or rent?
azael espino he meant lack toes in toddler ant
You mean Benadryl cumquat?
Bruh this pic gave me lactose in toddler ants.
You mean lack of toes and tall deodorant?
I've been lactose intolerant since reaching adulthood, and I learned so much about the 2 products I've consumed the most (lactaid and fairlife)!! Thank you for this video, it really explained a lot to me!!
Also in my opinion, lactaid is superior 😆 I have a sweet tooth, though. But it tasted more like milk than fairlife. I always thought FL tasted more chemical-y, especially their chocolate milk. They got decent yogurt, at least. Lactaid's ice cream is also better than FL's, but the BEST dairy free ice cream is Ben and Jerry's B)
Mumbo jumbo tutorials be like: 1:24
Best place to learn to make 4x4 Vault doors.
i'm lactose intolerant but idc i'll shit everywhere if i still get to eat ice cream.
raye that's grim
There's dairy pills
naw fren, that's unconditional love.
2slicesofpie wot
Lol. I once got a free Ben +Jerrys from Dominos once. I thought 3 lactase tabs would be enough to eat the entire tub in one go. Things, err , ended violently.
6:03 reminds me of the mlp jar...
I’m form Norway, and the lactose free milk here have a much longer shelf life than the normal milk. Why this might be (btw I’m pretty sure we’re using a Finish technique. It might be the last mentioned mentioned that he couldn’t test, cause the taste of the two is pretty much the same, some thinks the lactose free tastes just a lil sweeter. Myself, I can’t really taste a difference
Edit: ok so we have two kinds in Norway.
Fist the one where lactase is added.
The next one: the milk is sent trough a filter m, removing about 40% of the lactose. Then its made the anted fat percentage, then lactase is added to take care of the remaining lactose. This is the one with a much longer shelf life
The shelf life might be because it is UHT (ultra-high temperature pasteurization). If put in sterile containers, these can last without refrigeration for months, and in regular milk cartons can last a month in the fridge.
ultrafitration also gets rid of any microorganisms so it is a method of sterilization and a method of getting rid of protein
Wow. I thought you'd stop at the needing of solid frames. Then you moved on to make beads out of algae. Wonderful stuff. Learned things today.
0:19 i thought that was a calamity boss and I was like "did I click on the right video" lol
Terraria calamity 😂😂😂😂😂😂😂😂
The reason I watched this video is to answer a question I’ve had for a decade, what happens if I drink lactose free milk with milk products with lactose. For some reason I thought the lactose in milk products would change my lactose free milk into lactose filled milk. Obviously I was completely wrong :) I love learning!
Obviously, you where completely right. There is no more enzyme in the lactose-free milk. If you add it to normal milk you will have end product with 50% less lactose, but still it will have it.
I am lactose-intolerant, and I actually quite like the FairLife brand ultra-filtered lactose-free milk. It doesn't have the overly sweet taste of other lactose-free milks that use enzyme treatment, so I definitely prefer it over others.
Covid made me mildly lactose intolerant, so I tried lactase pills. They made me way more sick than dairy ever did, so I tried lactose-free milk, and I love it! I've never been a big milk drinker but I enjoy the extra sweetness, and it has a much longer shelf life than normal milk (probably from the extra pasteurization).
Lactose free milk actually has a longer shelf life than ‘normal’ milk.. Don’t know why, but it’s a fact.
Here in Denmark it’s 5 weeks, but I have even opened a carton of lactose free milk that had gone two weeks over the 5 week recommendation and there was absolutely nothing wrong with it..
how do you manage to not consume a carton of milk well within 7 weeks ;-;
@@keppycs My grandpa's milk tends to be so old by the time he finishes it that you could eat it with a fork. He just refuses to get the smaller ones, so it goes bad.
I quite like the sweetness of my lactofree milk, I use less sugar in coffee with it
Thanks!
Make a video on how to remove sugars from skimmed milk so we can extract protien from the milk
Extract nicotine from cigarettes
Extracting nicotine from cigarettes is a common way to commit suicide. No, don't show that on video.
@@dexterhaxxor Future Avery agrees. Please DON'T extract nicotine from cigarettes. (I guess I didn't realize how dangerous that was 2 years ago..)
@@avery3016 Im curious. what will gonna happen?
Uploads from both NRs in one day? Christmas came *VERY* early this year.
Thank you 😊
All I have to say is thank you :) my brother is lactose intolerant and this meant some things to me :]
You, Sir , are part of the guys that make youtube awesome!