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Amelia Kim——Studied at the University of Johannesburg, Lives in Johannesburg, South Africa.
Lactose is one of the most important carbohydrates in mammal milk but the concentration of this milk sugar fluctuates from species to species. ...
Lactic acid develops in cow's milk as a result of bacteria fermenting (breaking down) the
lactose. Freshly expressed milk does not contain
lactic acid.
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