Is There Calcium In Lactose Free Milk


Is there calcium in lactose free milk? – This chicken is for the birds. It’s all about eggs. ^_^ ”Space, the final frontier.’

But what is lactose-free milk? Is it healthy? What are the benefits of lactose-free milk? Are there any drawbacks to drinking it? Is it possible to make lactose-free milk at home? We’ll answer all of these questions about lactose-free milk in this article. Read on!

Lactose is a type of sugar found in dairy milk. A certain amount occurs naturally in cow’s milk. It can also be found in smaller traces in goat’s milk and sheep’s milk. To put it simply, lactose-free milk is milk without lactose.

Is There Calcium In Lactose Free Milk

How lactose-free milk is made

Lactose isn’t removed from lactose-free milk. Instead, manufacturers add an enzyme called lactase during processing. Lactase helps the digestive system break down lactose. There are a variety of lactose-free products available, including lactose-free whole milk, skim milk, and cream.

Adding lactase is the most common way of producing lactose-free milk. Other methods include removing lactose by passing the milk over lactase or mechanically separating lactose from milk. The more complicated the manufacturing process, the more expensive the product is.

For many people, milk and other dairy products are off the table.

If you have lactose intolerance, even a glass of milk may trigger digestive distress with symptoms like diarrhea, vomiting and abdominal pain.

Lactose-free milk is an easy alternative that could help eliminate many of these unpleasant symptoms.

However, many people are unsure about what exactly lactose-free milk is, how it’s made and how it compares to regular milk.

This article looks at the similarities and differences between lactose-free milk and regular milk.

Cow’s milk is considered a staple in many people’s diets. It is consumed as a beverage, poured on cereal and added to smoothies, tea or coffee.

While it is a popular choice for many, some people can’t or choose not to drink milk due to personal preferences, dietary restrictions, allergies or intolerances.

Fortunately, if you’re looking to avoid cow’s milk, there are plenty of nondairy alternatives available. This article lists nine of the best substitutes for cow’s milk.

Why You Might Want a Substitute

Cow’s milk boasts an impressive nutrient profile. It’s rich in high-quality protein and important vitamins and minerals, including calcium, phosphorus and B vitamins.

In fact, 1 cup (240 ml) of whole milk provides 146 calories, 8 grams of fat, 8 grams of protein and 13 grams of carbohydrates (1).

However, cow’s milk is not a suitable option for everyone. There are several reasons you might be looking for an alternative, including:

  • Milk allergy: 2–3% of kids
    under the age of three are allergic to cow’s milk. This can cause a range
    of symptoms, including rashes, vomiting, diarrhea and severe anaphylaxis.
    Around 80% of kids outgrow this allergy by age 16
  • Lactose intolerance: An estimated
    75% of the world’s population is intolerant to lactose, the sugar found in
    milk. This condition happens when people have a deficiency in lactase, the
    enzyme that digests lactose (4Trusted Source).
  • Dietary restrictions: Some people
    choose to exclude animal products from their diets for ethical or health
    reasons. For example, vegans exclude all products that come from animals,
    including cow’s milk.
  • Potential health

    Some people choose to avoid cow’s milk due to concerns over potential
    contaminants, including antibiotics, pesticides and hormones

The good news is that there are many nondairy options available if you want or need to avoid cow’s milk. Read on for a few great recommendations.

Easier to Digest for Some People

Most people are born with the ability to digest lactose, the main type of sugar in milk.

However, it’s estimated that about 75% of the global population loses this ability as they age, resulting in a condition known as lactose intolerance

This change typically occurs around 2–12 years of age. Some retain their ability to digest lactose into adulthood while others experience the decreased activity of lactase, the enzyme necessary for digesting and breaking down lactose

For those with lactose intolerance, consuming regular lactose-containing milk can cause digestive issues, such as abdominal pain, bloating, diarrhea and belching (5Trusted Source).

However, because lactose-free milk contains added lactase, it’s easier to tolerate for those with lactose intolerance, making it a good alternative to regular milk.

Tastes Sweeter Than Regular Milk

A notable difference between lactose-free milk and regular milk is the flavor.

Lactase, the enzyme added to lactose-free milk, breaks lactose down into two simple sugars: glucose and galactose (1).

Because your taste buds perceive these simple sugars as sweeter than complex sugars, the final lactose-free product has a sweeter flavor than regular milk (6).

Though this doesn’t change the nutritional value of the milk and the difference in flavor is mild, it may be worth keeping in mind when using lactose-free milk in place of regular milk for recipes. In lactose-free milk, lactose is broken down into glucose and galactose, two simple sugars that give lactose-free milk a sweeter flavor than regular milk.

Though lactose-free milk can be a good alternative to regular milk for those with lactose intolerance, it may not be suitable for everyone as it’s still a dairy product.

For those with a dairy allergy, consuming lactose-free milk may cause an allergic reaction, resulting in symptoms like digestive distress, hives and vomiting.

Additionally, because it’s produced from cow’s milk, it is unsuitable for those following a vegan diet.

Finally, those who choose to follow a dairy-free diet for personal or health-related reasons should avoid both regular and lactose-free milk.

Benefits of lactose-free milk

A woman drinking lactose free milk

Now that we’ve explained what lactose-free milk is, we’ll go over whether it’s healthy. There are some reported benefits to drinking it, compared to regular milk.

  • Lactose in milk is often what causes symptoms like feeling bloated, gassy, or nauseous after eating dairy products. In some cases, switching to lactose-free options can help alleviate those symptoms.
  • Lactose-free milk has a similar nutrient profile to regular cow’s milk, so it still has the same vitamins, minerals, calcium, and protein.

A balanced diet is an important part of staying healthy and reduces the likelihood of overeating. Be sure to incorporate lots of fresh fruits and vegetables throughout the day, and limit your consumption of processed foods.

Disadvantages of lactose-free milk

Despite its benefits, there are also a few negatives to drinking lactose-free milk. Lactose is a natural sugar, so manufacturers may add sweeteners to certain lactose-free products to replace it.

Always check the nutritional label and ingredient list when shopping for lactose-free milk. Consuming food and drinks with added sugars may lead to sugar cravings.

Health care providers usually recommend a balanced diet that includes as few refined foods as possible. Both lactose-free milk and regular milk are considered processed foods because they’re treated with heat and chemicals to make them safe for consumption. Lactose-free milk sometimes requires more extensive processing than regular milk.

Many of the disadvantages of drinking lactose-free milk are the same as with regular milk. New research suggests that an excessive intake of dairy products can increase the risks of cancer and heart disease. Water is a great choice to stay healthy and hydrated.

Is lactose-free the same as dairy-free?

Lactose-free milk is still made from cow’s milk, so it is not the same as dairy-free milk. People with a dairy allergy should avoid any type of dairy, including those labeled “lactose-free.”

There’s a wide array of dairy-free alternatives on the market these days. Plant-based milk is typically made from vegetables, grains, or legumes. Non-dairy options like almond milk, soy milk, oat milk, flax milk, coconut milk, and rice milk can often be found in grocery stores.

Lactose is a natural sugar that’s found in milk. It is a carbohydrate and it is made up of two sugars: glucose and galactose. Lactose is an important source of energy for babies, and it is also commonly used in food processing and pharmaceutical drug manufacturing.

Pouring a class of milk from a pitcher
naturalbox / iStock / Getty Images 

What It Is

Lactose is one of the major components of milk. Structurally, it is a disaccharide— a sugar molecule that’s composed of two simple sugars. Glucose can be found in many other food substances, but lactose is the only known source of galactose.

Lactose is white and odorless, and you may sometimes see or hear it referred to as “milk sugar.” Lactose is only found in milk from mammals, so plant-based milk products like almond milk and soy milk don’t contain it.

The enzyme lactase helps the human body digest lactose. It does this by breaking and splitting lactose into glucose and galactose, a process that prepares these sugars for use as energy by the body.


Lactose has several uses, including drug manufacturing, food processing, and fermentation.

Pharmaceutical Uses

Lactose is widely used in the pharmaceutical industry in the preparation and manufacturing of drugs. Pharmaceutical-grade lactose is produced from whey—the liquid that’s left after milk has been curdled and strained during the making of cheese.

In most of its applications, lactose is used as an excipient (inactive ingredient). Its primary purpose is to aid the delivery of the active ingredient in the body. It’s mostly used in tablets, capsules, and dry powder inhalers.

Lactose is present in about 60-70% of all pharmaceutical dosage forms—like capsules, tablets, syrups, creams, and pastes.1 And about 45% of drugs contain a combination of lactose and microcrystalline cellulose (MCC).

Some of the roles lactose performs in drugs are:

  • It acts as a filler: Sometimes the active ingredient in a drug is present in very small quantities. Fillers like lactose bulk up the drug, helping it flow better. Fillers also make it easier to measure the active ingredient in drugs.
  • It acts as a binder: Lactose binds pills together by helping the other ingredients in a tablet mix and stick together.

Some of the characteristics of lactose that make it work well for these purposes are its blandness, chemical and physical stability, easy availability, compatibility with active ingredients, and ability to dissolve in water.

Pharmaceutical-grade lactose is produced and processed to meet industry purity standards.

Food Processing

Lactose is used in several facets of food processing. Edible lactose that’s used in food processing is also mostly produced from whey.

It’s used in seasonings and baked goods due to its ability to carry colors and flavors well. It’s also added to foods and edibles like ice cream, skim milk, condensed milk, dry soups, coffee creamers, chocolate and candies, meat products, and canned fruit and vegetables.

When added to food, lactose may reduce cost and regulate sweetness.


Lactose is fermented to produce foods like cheese, yogurt, kefir, and acidified (sour) milk. Lactose is also fermented to produce lactic acid, which has a number of uses in the pharmaceutical, cosmetic, and food industries.

The process of fermentation involves adding lactic acid bacteria (and less commonly, yeast) to milk or to a milk product.

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