Everyday Health reported that a common sign of lactose sensitivity is flatulence and excessive gas. The colon can't absorb lactose, but it does contain microflora that can ferment and break it down.

Especially for hard cheeses, much of the lactose gets used up and broken down during early fermentation to create the right acidity level, Zoe Brickley from Vermont’s Jasper Hill Farm tells Delish.

Lactose fermentation will continue to produce acidic byproducts and the media will remain yellow (picture on the far left below). If gas is produced as a result of glucose or lactose fermentation, ...

During fermentation, bacteria also feed on and reduce levels of the lactose that occurs naturally in dairy. (Bacteria that ferment milk break down much of the lactose into easier-to-digest lactic ...

Cornell researchers are looking into ways to make beer out of a dairy by-product.Sam Alcaine is an Assistant Professor of Dairy Fermentation at Cornell University. His latest project is finding a ...

A survey of the literature reveals that only two common lactose-fermenting organisms, other than B. coli, are found in association with pathological conditions in man. These are Cl. welchii and ...

Precision fermentation enables the programming of micro-organisms to produce complex organic molecules, such as protein. The technology is particularly exciting for entrepreneurs looking to develop ...