Lactose-free Milk

All are aware that milk is a superfood that provides essential nutrients to the body. This is evident from the fact that dairy products are included in healthy diet plans. Nevertheless, there are some exceptions, wherein individuals are unable to digest lactose present in milk.

In such a case, lactose-free milk is used as a substitute for milk and its products. Thus, it would help in providing the health benefits of milk, thereby preventing the symptoms of lactose intolerance from arising.

Lactose is a type of natural sugar found in milk. Lactase is an enzyme that plays a crucial role in the digestion of lactose. In the people diagnosed with lactose intolerance, the body secretes little or no lactase, which causes symptoms that mimic indigestion.

On the consumption of milk or dairy products, such people are likely to experience symptoms such as bloating, flatulence, nausea, and abdominal cramps. On an average, about 75 percent of adults show some degree of sensitivity to lactose.

In lactose-free milk that is produced by dairy industries, the enzyme lactase is added during the production process. This enzyme is mixed with an inert carrier, after which it is used for passing milk. As the milk passes over the enzyme, lactose molecules get cleaved into simpler forms.

Thus, this type of milk is free of lactose, and doesn't cause adverse reactions in people who are sensitive to it. Besides this milk-based product, there are also plant-derived products such as soy milk, oat milk, almond milk, peanut milk, and rice milk, that can be taken by such people.

The nutritional value of this milk is nearly similar to regular milk, as it still contains the remaining milk nutrients. However, it is slightly sweeter than regular milk. The sweet flavor is imparted as lactose is broken down into glucose and galactose.

Nevertheless, the actual nutrition may vary slightly according to the product version, that is, whole milk, fat-free, low fat, and reduced fat products.

Of all these varieties, whole milk contains high calories and fats. Likewise, fat-free is low in calorie count. The low fat and reduced fat products contain 1% and 2% fat respectively. For people allergic to milk (not only lactose), it would be pointless to consume milk or milk products free of lactose.

Since they contain milk protein and other nutrients as that of regular milk, there is a high chance of such people experiencing an allergic reaction. Note that lactose intolerance and milk allergy are two different medical conditions.

There are various milk brands available in supermarkets that are lactose-free. Also, they are available in both conventional and organic lactose-free milk. While purchasing products released by dairy companies, make sure that one refers to the product label before including it in the lactose-free diet.

Some of the product brands retain 30 percent of lactose, and are excellent for people who can tolerate it to some extent. Also, one would come across products that contain zero lactose. In simple words, 70 - 100 percent of lactose in milk is converted to simpler forms by adding lactase enzyme.

Similar to adults, the intolerance in babies is quite common. However, every parent should be aware that feeding milk free of lactose to babies and toddlers, could lead to certain side effects. Normally, the digestive system of babies secretes lactase after receiving regular milk that contains lactose.

If the baby is regularly fed with milk free of lactose, it is quite likely that he/she will not be able to produce lactase enzyme in the long run. Thus, it is imperative to consult a doctor before using milk free of lactose for infants.

The storage of lactose-free products such as lactose-free cheese and milk, would require refrigeration to avoid spoilage. As far as the uses are concerned, it can be consumed alone or along with cereals. In fact, one can use it in baking or cooking any type of dishes that call for regular milk.

Disclaimer: This story is for informative purposes only and does not in any way attempt to replace the advice offered by an expert on the subject.