Colombia's Debate on Lactoserum Use: Health Impact and Legal Restrictions

Nutritional Expert Weighs In

According to nutrition expert Jhon Jairo Bejarano, who appeared on the program 'Revista de la Mañana,' lactoserum is a byproduct created during cheese production. While traditionally regarded as a residue in Colombia's dairy industry, it is gaining attention for its nutritional benefits.

The Controversy Surrounding Lactoserum

Despite its nutritional advantages, selling lactoserum as milk is another matter. In Colombia, the law requires that any product marketed as 'milk' must meet stringent nutritional standards, including specified levels of fat, protein, carbohydrates, and calcium. Therefore, lactoserum cannot legally be sold as milk in the country.

A Potential Resource, Not a Replacement

Lactoserum is rich in soluble proteins, making it a valuable ingredient for protein supplements and other processed food and beverage products. Bejarano emphasized, "Instead of being wasted, lactoserum can be a precious resource for the food industry, but not as a liquid milk substitute."

As the debate continues, the spotlight is on creating clear regulations that safeguard consumer health and product quality, ensuring lactoserum remains a viable industrial resource rather than a direct milk alternative.