Food Manufacturers Make Lactose-Free Products by Breaking Down Lactose

Lactose is a disaccharide made up of glucose and galactose. It occurs naturally in milk and therefore in dairy products such as yoghurt and cheese. The sugar is an important source of calories in milk and is present in products made from it.

For lactose to be absorbed in the intestine, it must be broken down by the enzyme lactase. The body begins producing lactase during the 34th week of fetal development, and production reaches its highest level at birth, supporting the digestion of breast milk. After weaning, lactase activity normally falls to very low levels.

An estimated two-thirds of adults experience a genetically related reduction in lactase synthesis. When lactose is not adequately broken down and absorbed, it reaches the colon, where it is fermented. This can be associated with nausea, cramps, flatulence, diarrhoea, bloating and abdominal pain after dairy consumption.

How the process works

Dietary guidance for people with lactose intolerance may involve reducing or excluding conventional dairy products. The food industry has developed lactose-free alternatives by using an enzymatic step during production. Regular milk containing lactose is first used as the base product. Enzymes are then added to split the lactose into glucose and galactose, which can be metabolised by people who have difficulty digesting lactose.

The same approach can be applied to dairy products and beverages made from treated milk. The resulting range includes whole, semi-skimmed and skimmed lactose-free milk, as well as chocolate milk and dairy drinks containing whole grains. The market also includes lactose-free butter and ingredients for cooking, including cream, dulce de leche and condensed milk.

Nutritional role

Removing dairy products entirely from the diet can reduce access to nutrients that include calcium, phosphorus and protein. Lactose-free products provide alternatives for people seeking to maintain dairy foods in their daily diets while limiting lactose intake.

The article was produced by eDairyNews using information published by Ciência do Leite. Its references include research on the biological mechanisms and dietary management of lactose intolerance, the availability of lactose information on processed-food labels, and the condition’s relationship with calcium metabolism.