Lactosereduced

Lactosereduced is a term applied to dairy products and ingredients that contain less lactose than standard dairy products. It typically refers to products in which lactose has been partially broken down or removed, rather than fully eliminated as in lactose-free products. Lactose is the disaccharide sugar in milk; some people experience digestive discomfort after consuming milk due to insufficient lactase enzyme.

Common production methods include enzymatic hydrolysis, where lactase is added to milk to convert lactose into glucose and galactose; this reduces lactose content and often increases perceived sweetness. Another approach is physical separation, such as filtration, to remove lactose, or fermentation, where lactose is consumed by bacteria during yogurt or fermented milk products. Lactosereduced products may retain most nutrients but can differ slightly in sweetness and texture.

Labeling varies by region. Lactosereduced typically indicates a measurable reduction relative to the standard product, not necessarily meeting the strict thresholds for lactose-free labeling. Consumers should check the lactose per serving or per 100 g on the nutrition information panel.

For people with lactose intolerance, lactosereduced products may be more tolerable than regular dairy, though tolerance varies. For those with severe lactose intolerance or dairy allergies, lactosereduced products may still provoke symptoms; lactose-free options may be required. Lactosereduced dairy remains a source of milk proteins like casein and whey.

Applications include milk beverages, cream, yogurt, ice cream, and bakery ingredients; some infant and clinical nutrition products use partial hydrolysis to reduce lactose content, with suitability depending on medical guidance.