At 10:19 AM 12/3/97 -0500, Jennifer Savoie 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?

I'd have thought that when you remove an ingredient from a product, the ratios of the remaining ingredients increase proportionally.

If, for example, you've got a 50% milk, 25% water, 25% salt product (urghh!) and you remove the salt, you're left with <shuffle shuffle> 66.6% milk and 33.3% water.

Of course, I could be wrong and they *do* shove in a whole bunch of padding.

James