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Subject:	Re: LI and Reaction Times
From:	Jennifer Savoie <[log in to unmask]>
Reply To:	Milk/Casein/Lactose-Free List <[log in to unmask]>
Date:	Wed, 3 Dec 1997 11:28:45 -0500
Content-Type:	text/plain
Parts/Attachments:	text/plain (12 lines)

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

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