the lactose is partially removed by filtration and the remaining lactose is enzymatically hydrolysed to glucose and galactose.


Lactose-free milk is beneficial in that it helps lactose intolerant people replace conventional milk without depriving oneself from calcium and other nutrients in milk. these milks are rich in minerals, vitamins and carbohydrates such as calcium, phosphorous, zinc, vitamin A and C, sodium, potassium, etc. however, these may have less portions of vitamin B.


Total solids %                    >97%
Fat %                             >26%
Proteins (Nx6,38)                   26/SNF
Lactose                            <0.1%
PH (10% at 20C)                   <6.8
Moisture                          <4%