Milk is the most common food consumed globally. It is also a major ingredient in the preparation of various dairy products like butter, cheese, ghee, whey, ice cream, yogurt, etc.

What Is Lactose

Lactose is a type of sugar. It is the main carbohydrate found in milk.

In the body, lactose is broken down into glucose and galactose by the enzyme lactase which is present in our intestines. This process helps in the digestion and absorption of lactose.

Lactose-Free Milk

Lactose-free milk is produced by food manufacturers by adding lactase enzyme directly to milk.

It can be used just like regular milk.

The lactase enzymes most commonly used in the industry are β-galactosidases.

Who Needs Lactose-Free Milk

A large percent of the world’s population suffers from allergies to milk solids and lactose intolerance and cannot consume milk and milk products.

Lactose intolerance specifically means the inability of the body to break down lactose into its simplest form for digestion and absorption.

People who are lactose intolerant experience abdominal pain, diarrhea, bloating, flatulence, and other gastrointestinal symptoms following consumption of milk or milk products.

For lactose intolerant people, their only treatment is their lactose-free products.

Related: Prebiotic Vs Probiotic

सारांश

Lactose-free milk is made by adding lactase to regular milk, breaking down lactose into simple sugars that are easier to digest. It can be a good alternative for people with lactose intolerance.

संदर्भ

1. Katoch, G. K., Nain, N., Kaur, S., & Rasane, P. (2021). Lactose intolerance and its dietary management: An update. Journal of the American Nutrition Association, 41(4), 424–434. https://doi.org/10.1080/07315724.2021.1891587 
2. Preparation of lactose-free pasteurized milk with a recombinant thermostable β-glucosidase from Pyrococcus furiosus. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4016594/