Lactose-free vs regular milk: what's the difference
Lactose-free milk is ordinary cow's milk in which the milk sugar, lactose, has been broken down or removed. It is intended for people with lactose intolerance.
| 🌱 Lactose-free milk | 🥛 Cow's milk | |
|---|---|---|
| How it's made | The enzyme lactase is added to the milk to break lactose down into glucose and galactose; ultrafiltration is also used | No enzyme treatment |
| Sugar | Glucose and galactose instead of lactose | Lactose |
| Taste | Tastes sweeter with the same amount of sugar; slightly less viscous | Familiar taste |
| Who it's for | People with lactose intolerance; not suitable for a milk protein allergy | People who digest lactose normally |
| History | The lactose-reduction process was developed in the early 1980s (Virginia Holsinger); the first fully lactose-free milk for consumers was launched by Finland's Valio in 2001 | — |
Which to choose
If milk gives you discomfort because of lactose, lactose-free milk lets you keep dairy in your diet. If you have no problems, there's no particular reason to switch; and it won't help with a protein allergy.
Sources
Themes
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