Lactose-free milk

Lactose-free milk is milk in which lactose has been hydrolyzed into simpler sugars or removed. It retains the nutrients of ordinary milk while containing little or no lactose.

Lactase: Lactase is an enzyme that breaks lactose into glucose and galactose. Commercial lactose-free milk commonly uses lactase to split its lactose.
Lactose intolerance: Lactose intolerance is difficulty digesting lactose that can cause gastrointestinal symptoms after consuming it. The product is designed for people who experience symptoms from lactose.
Ultra-high-temperature processing: Ultra-high-temperature processing heats food briefly to reduce microorganisms and extend shelf life. Some lactose-free milk is UHT-treated for storage without refrigeration before opening.
Plant milk: Plant milk is a beverage made from plant ingredients and used as a milk substitute. Unlike lactose-free milk, it is not made from dairy milk.
Lactose: Lactose is the disaccharide sugar naturally present in mammalian milk. It is the milk sugar hydrolyzed or removed to make this product.
Lactose digestion: Lactose digestion is the breakdown of milk sugar into absorbable monosaccharides in the small intestine. Lactase-treated milk supplies the sugars that normal digestion would release.
Food labeling: Food labeling is the regulated communication of a product’s ingredients and attributes on its packaging. Labels distinguish lactose-free products and disclose ingredients and nutrition.
Lactose-reduced milk: Lactose-reduced milk is dairy milk processed to contain less lactose than ordinary milk. Its lactose content is lowered but may not meet a lactose-free standard.
Enzymatic hydrolysis: Enzymatic hydrolysis uses enzymes to split chemical bonds in molecules by adding water. Lactase applies this general reaction to lactose in milk.
Small intestine: The small intestine is the digestive organ where most nutrient absorption occurs. Lactase normally acts at its lining to digest lactose.

Linked from 8 pages