Lactose-Free Milk Tastes Sweeter After Lactose Is Broken Down
Lactose reduction is not limited to the use of lactase. Dairy processors can also apply membrane methods such as ultrafiltration, in which a microscopic filter separates substances according to their size. Larger components, including fat and proteins, remain behind, while smaller components pass through.
This approach can separate lactose for use in other food products and may allow certain minerals to be recovered and added back to the milk. Ultrafiltration also concentrates proteins and supports the production of dairy products with different compositions. Because it can reduce lactose and other sugars without the same process used to create a sweeter-tasting product, the resulting flavour may differ from milk treated with lactase.
The taste of lactose-free milk therefore varies between brands. Consumers checking its actual sugar content should consult the nutrition panel and ingredients list. The relevant nutrition entry is carbohydrates, including the subcategory for sugars; comparisons are most useful when made per 100 millilitres. Natural sugars in milk generally amount to about 4.5 to 5 grams per 100 millilitres, with small differences between products.
An ingredients list also indicates whether sugar has been added, since ingredients are listed from the largest quantity to the smallest. Market data from Spain show that, in both conventional milk and most lactose-free milks examined, the sugar reported in the nutrition panel came from the milk's natural components rather than added sugar.
The sweeter flavour can affect cooking. In desserts, it may allow the amount of added sugar to be reduced and can slightly change drinks such as coffee and cocoa. In savoury dishes, including white sauce, croquettes and vegetable cream, the sweetness may be more noticeable. Salt, pepper, nutmeg, thyme, rosemary or vegetable stock can be used in recipes to alter the balance of flavours.
Lactose-free milk still contains sugars, but they are present as glucose and galactose rather than lactose. Its sweeter taste does not mean that it contains more total sugar. Removing or breaking down lactose also does not automatically make the milk lower in calories, because calories depend on the product's overall composition, particularly its fat content. People with diabetes must account for its carbohydrates within their individual diet and follow advice from health professionals.
