(PhysOrg.com) -- With recent advances in biochemistry, researchers can control the circuitry in a developing cell, thereby influencing cells to develop into specific phenotypes. Taking a step forward in this area, researchers ...
Ancient DNA from early Iberian farmers shows that the wideheld evolutionary hypothesis of calcium absorption was not the only reason Europeans evolved milk tolerance.
Evolution
Jan 21, 2014
1
0
A new study has found evidence of cheesemaking, using milk from multiple animals, in Late Neolithic Poland.
Archaeology
Mar 14, 2023
0
944
A new study led by Western biological anthropology professor Jay Stock, suggests that milk consumption in some regions between 7,000 and 2,000 years ago led to an increase in human body mass and stature. This ran counter ...
Evolution
Jan 17, 2023
0
226
Researchers at DTU have developed a yogurt bacterium, which can cleave lactose in a cost-effective and sustainable manner. This makes it possible to create natural sweetness in yogurt with less added sugar.
Biochemistry
Sep 15, 2022
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59
The quest to satisfy the sweet tooth without adding to the waistline has a new weapon in its arsenal: a strain of yeast that can metabolize lactose, the sugar in dairy products, into tagatose, a natural sweetener with less ...
Biochemistry
Apr 15, 2019
0
40
A team of Russian scientists led by Skoltech Professor Mikhail Gelfand has discovered a new process by which the bacteria E. Coli (Escherichia Coli) processes lactose, thus enabling its survival. Most bacteria are able to ...
Cell & Microbiology
Feb 28, 2018
0
43
By analysing DNA extracted from the petrous bones of skulls of ancient Europeans, scientists have identified that these peoples remained intolerant to lactose (natural sugar in the milk of mammals) for 5,000 years after they ...
Archaeology
Oct 21, 2014
6
1
Back in the Middle Ages, Central Europeans were already capable of digesting milk, yoghurt and cheese just as well as us today. Researchers at the University of Zurich's Centre for Evolutionary Medicine have discovered that ...
Evolution
Jan 23, 2014
1
0
The tools of biochemistry have finally caught up with lactose repressor protein. Biologists from Rice University in Houston and the University of Florence in Italy this week published new results about "lac repressor," which ...
Biochemistry
Sep 22, 2009
0
0
Lactose is a disaccharide sugar that is found most notably in milk and is formed from galactose and glucose. Lactose makes up around 2~8% of milk (by weight), although the amount varies among species and individuals. It is extracted from sweet or sour whey. The name comes from lac or lactis, the Latin word for milk, plus the -ose ending used to name sugars. It has a formula of C12H22O11.
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