Why are hard cheeses lower in lactose than soft cheeses?
a. The lactose molecules bond to casein
b. More lactose is removed during manufacturing
c. The bacterial culture is selected to degrade more of the lactose
d. The lactose molecules condense to form a poorly digested oligosaccharide
b
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Indicate whether the statement is true or false
During the third trimester, a woman who began her pregnancy at a healthy weight should continue gaining ________ per week
A) 2 pounds B) 16 ounces C) one kilogram D) 2.2 pounds
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