Making milk lactose free
2,433,439
Publicado 2018-03-18
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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Nile talks about lab safety: • Chemistry is dangerous.
Music in credits (Walker by SORRYSINES): soundcloud.com/sorrysines/walker
Todos los comentarios (21)
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I clicked this video to see lactose free milk, and finished with a degree in chemistry....
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"The middlepoint of 10 and 15 is 10" - NileRed
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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.
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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!
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Lactose-free milk is made by adding toes into milk, so that way it no longer lacktoes.
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My chemistry professor just jolted awake inexplicably furious when you drank out of the glassware
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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.
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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%.
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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
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[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.
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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.
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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.
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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.
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Im currently sitting in the toiled because I mistakedly ate something with milk and I see you upload this, wtf.
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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.
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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.
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"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."
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Nobody: An alien: sorry guys I'm galactose intolerant
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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
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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.
