At 10:19 AM 12/3/97 -0500, you wrote:
> And I knew that the concentration of lactose in cheese, milk,
>or ice cream increases when the fat content is reduced.
Can anyone tell me why this is so? I imagine it's because when dairy
companies reduce the fat in their items they add extra whey and perhaps
other lactose derived fillers and emulsifiers. Am I on the right track?
Jennifer