A group of scientists has revealed a new theory to explain why lactose intolerance, a form of lactose malabsorption, is more common among dairy cows than previously thought.

The researchers say that their study shows that the body does not always recognise lactose as a carbohydrate, and that it actually recognises lactose in other forms of carbohydrates.

They also suggest that dairy milk from lactose-intolerant cows does not need to be diluted in the water that goes into it to make it less palatable.

The new theory has been published in the Journal of Dairy Science.

The research team say that the way that the pancreas converts lactose into sugar during digestion is different from the way it does it in other animals.

They believe that in animals with the disease, the pancreses are less efficient at processing lactose sugars, which results in less of them being converted into sugar.

This explains why dairy cows, which are more closely related to humans than cows with other dairy diseases, are more likely to have lactose tolerance.

“We found that lactose is not just stored as a single molecule but is actually stored as multiple molecules, as opposed to just one,” Dr Simon Mair, a professor of veterinary sciences at Imperial College London and co-author of the study, told BBC News.

“This is the first time that we’ve actually seen lactose being recognised by the body as a different chemical molecule.”

Previous research has shown that lactase is a specific enzyme in the pancREts which is used to break down lactose.

However, scientists have also shown that it also works on other forms, including glucose, which can cause the body to reject lactose, as well as sugar and proteins, which may result in a range of health problems.

Dr Mair said that understanding the function of the pancrematic enzyme could help develop treatments for dairy diseases such as lactose sensitivity.

The current theory, called ‘transgenerational tolerance’, proposes that the pancreatic enzyme transgenerational lactase has evolved to break apart lactose sugar in a different way from the pancreatic enzyme, which was initially designed to break lactose out of the body.

This means that lacto-biotics can help the pancrea use other molecules to help it break down the lactose molecules.

Dr Simon said that the research team’s work was based on previous work that looked at the ability of a cow to digest lactose from the milk they produce.

“They found that they were able to use a lactoabiotic enzyme called transgenerationally lactase which is an enzyme that is able to break it down from the lacto sugars and lactose proteins, to break the lactobacillus, which is the other bacteria that feeds the cow, so that we can digest lactobiotics from the cow milk,” he said.

“So the theory is that the cow lacto, which feeds the animal, is able then use transgenerally lactase to break those lactobacs out of its gut and into its bloodstream.”

The researchers also looked at a group of animals that had a variant of the disease called Lactobacillosis, which causes inflammation of the small intestine, which leads to the formation of faecal pellets and can cause diarrhoea.

Dr John O’Hara, a veterinary pathologist at Imperial who was not involved in the research, said that this could also be a possible explanation for the increased prevalence of lactoobes in dairy cows.

“These animals can’t digest lactobic acid or other acids from the diet, so they’re just getting more and more lactose,” he told BBC World Service.

“That’s the other reason why there are more lactobas in the cow.”

What is lactose?

‘Lactose intolerance’ is caused by a protein that is produced in the gut.

It is not the result of the absence of a specific gene or genetic mutation, but rather is caused when an enzyme called lactase fails to convert lactose to lactose – the molecule which makes milk.

The pancreases are also able to convert the lactase protein to other sugars.

Dr O’Shea said that while this theory has not been confirmed in humans, it has been proposed by some researchers.

“It’s a plausible explanation, but we need to investigate more.

If it’s true, we might be able to treat the condition, but it may be too late.”

Dr Mairs said that he was not aware of any animal studies that had looked at lactose digestion from cows.

He also said that there were other explanations for the increase in lactoacid production in dairy cattle, including the increase of the bacteria Clostridium difficile.

Dr Chris Jones, from the University of Bristol, who is also not involved with the research but was also not a member of the team, said it was important to remember that there are many other causes of lactobacid intolerance