lactose

Besides being an important part of milk itself, lactose is a valuable by-product in the manufacture of cheese.

Members of this group uniformly ferment the lactose with the production of the gases, carbon dioxide and hydrogen.

It seems that the tendency is toward an increase of lactic acid in the cheese long after the lactose has disappeared.

However, these acids were found in increasing amounts during the ripening process and after the lactose had disappeared.

Weigh out: lactose 10 grammes and dissolve in the fluid agar.