{"id":320,"date":"2025-08-11T14:41:39","date_gmt":"2025-08-11T12:41:39","guid":{"rendered":"https:\/\/noomooo.com\/?p=320"},"modified":"2025-09-18T19:29:24","modified_gmt":"2025-09-18T17:29:24","slug":"how-are-lactose-free-products-made","status":"publish","type":"post","link":"https:\/\/noomooo.com\/en\/how-are-lactose-free-products-made\/","title":{"rendered":"How are lactose-free products made?"},"content":{"rendered":"

From milk to yogurt to ice cream. Here's how it really works<\/em><\/strong><\/p>\n\n\n\n

Lactose-free has long since ceased to be a niche. In the supermarket you can find milk, yogurt, cream, ice cream and even chocolate milk labeled lactose-free. But how do producers actually make these products. In this blog, we take you behind the scenes. Clear, practical and totally NooMooo.<\/p>\n\n\n\n

Note. I try to do as much research as possible so you don't have to and find everything collected in one place. I am not a doctor and do not give medical advice. If in doubt, consult with your doctor or dietitian.<\/em><\/p>\n\n\n\n

Brief beginning: what is lactose-free<\/h2>\n\n\n\n

Lactose<\/strong> is lactose<\/strong>. Your body uses the enzyme lactase<\/strong> To cut lactose into glucose<\/strong> and galactose<\/strong>. If you do not make enough lactase, lactose remains undigested and symptoms may arise. Lactose-free<\/strong> means that the producer's lactose in advance<\/strong> from the product or breaks down<\/strong> in those two separate sugars. The result. dairy that many people with lactose intolerance tolerate better.<\/p>\n\n\n\n

More basic reading. See What is lactose<\/a> and What does lactase do<\/a>.<\/p>\n\n\n\n

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Method 1: enzymatic degradation with lactase<\/h2>\n\n\n\n

This is the most common way, especially in milk<\/strong> and yogurt<\/strong>. The producer adds lactase<\/strong> to milk and gives the enzyme time to remove the lactose to be cut loose<\/strong> into glucose and galactose. Then the product is cooled and usually pasteurized<\/strong> or sterilized<\/strong> for shelf life.<\/p>\n\n\n\n

In the factory, there are several ways of working. Sometimes this is done in a tank<\/strong> in which the milk is quietly moved. Sometimes inline<\/strong>, in which milk flows past a carrier on which lactase is attached so that clipping continues continuously. At UHT<\/strong> milk is often sterile lactase<\/strong> added just before packaging.<\/p>\n\n\n\n

Step by step in plain words<\/h3>\n\n\n\n
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  1. The manufacturer adds lactase<\/strong> add to milk.<\/li>\n\n\n\n
  2. The milk gets time<\/strong> So that lactase can make the lactose cut<\/strong> into glucose and galactose.<\/li>\n\n\n\n
  3. After that, the product is cooled<\/strong> and usually pasteurized<\/strong> or sterilized<\/strong> for shelf life.<\/li>\n<\/ol>\n\n\n\n

    Variations in the factory<\/h3>\n\n\n\n