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Lactose Free
FAQs
Lactose-free products are dairy items where lactose, the natural sugar in milk, is broken down into glucose and galactose using the enzyme lactase. This makes them digestible for lactose-intolerant individuals while retaining the nutritional benefits of dairy.
Lactose-free products are made by adding lactase enzyme to regular dairy, which breaks lactose into simpler sugars. Some products, like Natrel Plus, use ultrafiltration to reduce lactose content, followed by lactase addition.
Yes, lactose-free products taste slightly sweeter because lactose is broken down into glucose and galactose, which are perceived as sweeter by taste buds.
Lactose-free products retain the same nutrients as regular dairy, including calcium, protein, and vitamins. Some, like ultrafiltered milk, may even have higher protein content.
Yes, lactose-free milk, cream, and butter can be substituted in recipes without altering texture or flavor, making them versatile for cooking and baking
Regular consumption of small amounts of lactose-free dairy may help some individuals gradually increase their lactose tolerance.
Plant-based milks like almond, soy, and oat milk are lactose-free and suitable for those avoiding dairy. They are often fortified with nutrients.
You may need lactose-free products if you are lactose intolerant, meaning your body cannot digest lactose, a sugar found in milk.
Lactose-free products provide the same nutritional benefits as regular dairy products without the discomfort of lactose intolerance symptoms.
Lactose-free products are suitable for individuals with lactose intolerance, but those with a milk protein allergy should opt for non-dairy alternatives.