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A type of milk that contains a low amount of lactose or is free of lactose. Typically, milk with reduced lactose has been fortified with lactase, an enzyme used to break down the lactose (sugars) in the milk making it easier to digest for individuals considered lactose intolerant. The separation of the sugars with lactase results in creating sweeter sugars which make the liquid form of this milk slightly sweeter tasting than regular milk. Although it may be minor in effect, the sweeter flavor may affect the taste of some recipes prepared with lactose reduced milk. Lactose reduced and lactose free milk are available in both liquid and powder form as well as in low fat selections to accomodate various uses of this type of milk.
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Lactose Free Milk |
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Lactose Reduced Milk term - Related Content |
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| A term referring to foods in which the sodium content has been reduced. Reduced Sodium foods are important for individuals that have been placed on low sodium diets due to medical ... |
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| In reference to wine making, "reducing conditions" are the conditions that promote reduction (non-contact with oxygen). |
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| To thicken and intensify the flavor of a liquid by rapidly boiling the contents in an uncovered pan in order to evaporate excess liquid. This process is used generally on soups ... |
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| An eating chocolate that is enriched with milk powder. An average size bar contains an equivalent of up to one cup of whole milk. Chocolate can be stored up to four months when ... |
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| A white liquid secreted by the mammary glands of animals, such as cows, sheep and goats. Fresh milk is consumed for nourishment, providing valuable nutrients such as calcium, ... |
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