Lactose-free milk

Lactose-free milk being sold in Bangkok, Thailand

Lactose-free milk is a form of milk with the lactose absent, usually replaced with galactose and glucose. Lactose-free milk is usually consumed by individuals who are lactose intolerant and the milk can create different dairy products. Various techniques and processes exist for the creation of lactose-free milk. The most common is using the enzyme lactase, to convert it into digestible sugars. Lactase found in the gut allows for lactose tolerance in mammals. It differs from plant milks as lactose-free milk comes from animals and is thereby considered a dairy product. The taste of lactose-free milk is often sweeter than non-lactose although this can depend on the process.

Production

Lactose crystal under a microscope

The production of lactose-free milk usually involved lactase which is added to the milk, then heated and mixed. Lactase is usually produced from strains of yeast such as Kluyveromyces fragilis and Kluyveromyces lactis. β-Galactosidase can also be used for lactose removal. ^[1]

Consumption

Lactase enzyme which when deficient causes lactose intolerance

Lactose-free milk is mainly produced because it can be consumed by lactose intolerant people, without causing negative effects such as bloating and nausea. Although mainly consumed in the form of milk, lactose-free milk can be turned into other dairy products. Cheeses despite containing on average lower levels of lactose than milk can also be turned lactose free. This is more prevalent among soft cheeses such as goat cheese as they have higher levels of lactose compared to hard cheeses. Ice cream which has high levels of lactose are also produced from lactose-free milk. ^{[1] [2]}

Western Europe is the largest consumer of lactose-free milk followed by Latin America. ^[3]

Taste

Lactose has a lower affinity for sweet taste receptors than galactose and glucose, as such the taste of lactose-free milk is often sweeter than lactose equivalents, even if containing the same amount of sugar. A method to make the sweetness level comparable to lactose milk, involves reducing the ratio of galactose and glucose in the milk, thereby making its sweetness level lower. ^[4] This also lowers the amount of sugar in the milk, which can be positive for certain individuals. The viscosity of lactose-free milk is also described to lower. ^[1]

See also

• A2 milk
• Babcock test (determines the butterfat content of milk)
• MCM6
• Dairy and health
• Fermented milk products
• Health mark

References

1. Rizzo, P.V.; Harwood, W.S.; Drake, M.A. (August 2020). "Consumer desires and perceptions of lactose-free milk". Journal of Dairy Science. 103 (8): 6950–6966. doi: 10.3168/jds.2019-17940 . PMID   32505391.
2. Ohlsson, Jonas A.; Johansson, Monika; Hansson, Henrik; Abrahamson, Agnes; Byberg, Liisa; Smedman, Annika; Lindmark-Månsson, Helena; Lundh, Åse (October 2017). "Lactose, glucose and galactose content in milk, fermented milk and lactose-free milk products". International Dairy Journal. 73: 151–154. doi:10.1016/j.idairyj.2017.06.004.
3. Dekker, Peter J. T.; Koenders, Damiet; Bruins, Maaike J. (5 March 2019). "Lactose-Free Dairy Products: Market Developments, Production, Nutrition and Health Benefits". Nutrients. 11 (3): 551. doi: 10.3390/nu11030551 . PMC   6471712 . PMID   30841534.
4. "Why is lactose free milk sweeter than regular milk… and what do enzymes have to do with it?". Arla Foods.^{[ unreliable source? ]}