Milk
contains
approximately
4
.
9%
carbohydrate
that
is
mostly
____________________
with
trace
amounts
of
other
sugars
.
Lactose
is
a
____________________
made
up
of
glucose
and
galactose
____________________
together
.
Before
it
can
be
used
by
the
body
,
this
bond
must
be
____________________
by
the
enzyme
lactase
in
the
small
____________________
.
People
that
have
decreased
activity
of
lactase
in
the
small
intestine
may
have
problems
digesting
lactose
and
this
is
referred
to
as
lactose
____________________
or
malabsorption
.
Lactose
is
dissolved
in
the
serum
(
____________________
)
phase
of
fluid
milk
.
The
normal
pasteurization
conditions
used
for
fluid
milk
have
no
significant
effect
on
lactose
.
The
higher
temperatures
used
for
ultra
high
temperature
(
____________________
)
pasteurization
of
extended
shelf
life
products
and
spray
____________________
can
cause
____________________
and
isomerization
reactions
,
which
may
affect
product
quality
and
nutritional
properties
.
The
browning
reaction
,
called
the
____________________
reaction
,
occurs
between
the
lactose
and
protein
in
milk
and
produces
____________________
flavors
and
color
,
and
____________________
the
available
content
of
the
amino
acid
lysine
in
milk
protein
.
