This document discusses lactose free milk. It defines lactose as the sugar found in milk, explains that lactose intolerance is the inability to digest lactose, and describes the symptoms this can cause. It then outlines the process used to produce lactose free milk, which involves adding lactase enzyme to milk to pre-digest the lactose. While this makes the milk sweeter and easier to digest, it also changes the taste and requires ultra-pasteurization. However, lactose free milk still provides the same nutritional benefits as regular milk.

1. LACTOSE FREE MILK
SUBMITTED BY –ALAN PIOUS-114012
ARVINDAN R-114026
ASHISH KMAR SAHOO-114030
DINESH PATIL-114049

2. CONTENTS
• 1.what is lactose?
• 2. What is Lactose Intolerance?
• 3.Lactose Intolerance Symptoms and Signs.
• 4.Lactose free milk production.
• 5.Taste Difference.
• 6.Nutritional Benefits .

3. What is Lactose ?
• Lactose is a disaccharide sugar derived from galactose and glucose
that is found in milk.
• Lactose is a sugar (carbohydrate) present in the milk and is the
primary source of energy that comes from milk.
• Lactose makes up around 4.5-5% of the milk (by weight) and is the
major constituent of SNF (solid not fat) in milk.
• It has a formula of C12H22O11 and the hydrate formula
C12H22O11·H2O, making it an isomer of sucrose.

4. Structure
• Lactose is a disaccharide derived from the condensation of galactose and
glucose, which form a β-1→4 glycosidic linkage. Its systematic name is β-D-
galactopyranosyl-(1→4)-D-glucose.
• The glucose can be in either the α-pyranose form or the β-pyranose form,
whereas the galactose can only have the β-pyranose form.
• Lactose monohydrate crystals have a characteristic tomahawk shape that can
be observed with a light microscope.

5. Lactose intolerance
• World wide more than 80% of adults cannot digest the milk
sugar lactose:the condition is also called lactose intolerance.
• Lactose intolerance, also called lactase deficiency and
hypolactasia, is the inability to digest lactose, a sugar found in
milk and to a lesser extent dairy products.
• Lactose intolerant individuals have insufficient levels of lactase,
the enzyme that helps in breaking down of lactose into glucose
and galactose, in their digestive system.

6. Symptoms
After consuming significant amounts of lactose from milk
products there are different types of symptoms shows in our
body like
• Abdominal bloating
• Abdominal cramps
• Gas
• Malnutrition
• Nausea
• Slow growth
• Weight loss

7. Lactose free milk
• Lactose Free Milk is the milk with less than 0.01% lactose
content, this milk has all the goodness of protein, calcium
vitamins and pre-digested Lactose that helps in easy digestion
of milk for lactose intolerant people.

8. Lactose free milk production
• Lactose is split into glucose and galactose by adding the
enzyme lactase to milk.
• But Production of lactase enzyme is expensive:
– It is manufactured by microorganisms and has to be purified from
these.

9. • It is possible to make the process more efficient and economic by
Immobilization of Lactase by sodium-alginate.
• Enzyme solution is prepared and mixed with the sodium-alginate solution.
• Mixture is dropped into a solution of calcium chloride to harden the
alginate beads.
• The lactase-beads are collected and they can be re-used for about a
month.
• Next the beads are placed in a container over which milk can be passed.

10. • The milk is collected and re-circulated (pump) to convert any
remaining lactose to glucose and galactose.
• The circulation is maintained until all lactose has been converted.
• This model of an industrial process allow the lactase to be
recovered and re-used (cheaper).
• It reduced purification of milk since enzyme is retained and a high
% lactose conversion is achieved.
• All these factors reduce cost particularly on the downstream
processing and purification

11. Taste Difference
• Regular milk contains the milk sugar lactase, while lactose-
free milk does not.
• Commercial milk producers add lactase to lactose-free milk
so that you can drink it without experiencing
gastrointestinal symptoms.
• Lactase makes the milk taste sweeter. To render the lactase
enzyme inactive, manufacturers ultra-pasteurize the milk,
which can change the consistency and taste.

12. Why lactose free milk is sweeter?
• Lactose-free milk tastes sweeter than regular milk
• During processing of milk, lactose in the milk is broken down
into glucose and galactose. Hence the content of glucose in the
milk becomes high.
• Since sweetening index of glucose is five times that of lactose,
and sweetening index of galactose is four times that of lactose,
the milk tastes sweeter without adding any sweetening
substance.

13. Shelf life
• Ultra-pasteurized milk has a longer shelf life than regular milk,
lasting up to 60 days compared with between seven and 16 days
for regular milk.
• This is a benefit for the manufacturer because lactose-free milk
doesn't have as rapid turnover on the store shelves, since there
isn't as high a demand for it as for regular milk.
• Producers heat the milk to at least 280 degree Fahrenheit for at
least two seconds.
• Regular pasteurized milk is heated to 170 degrees Fahrenheit for 19
seconds and then immediately cooled to 40 degree Fahrenheit or
lower.

14. Nutritional Benefits
• Just like the lactose-packed milk, the lactose-free milk contains a
whole lot of nutrients that are important for different biological
processes in your body.
• Vitamins and minerals, mainly calcium, support not only the
development of strong bones and teeth but also muscle formation
and cellular activity.
• If you do not want to breast-feed your baby because you are
concerned she may develop colic, then drinking lactose-free milk is
a solution that will provide you and your child with minerals
needed for growth.

15. Nutritional Information
(AMUL lactose free milk)
Energy , kcal 59
Total Fat, g 3.1
Saturated Fat, g 2.0
Trans Fat, g 0
Total Carbohydrate, g 4.8
Added Sugar, g 0
Lactose, g <0.01
Galactose, g 2.4
Glucose, g 2.4
Protein, g 3.0
Calcium, mg 145
Vitamin A, mcg 75
Vitamin D, mcg 0.5
* Approx values per 100 ml

16. Reference
• http://lib.tkk.fi/Diss/2008/isbn9789512293995/article1.pdf
• http://www.amul.com/products/Amul_Lactose_Free_Milk%20.php
• http://healthyeating.sfgate.com/benefits-lactosefree-milk-7284.html
• http://healthyeating.sfgate.com/differences-between-regular-
lactosefree-milk-3178.html
• https://en.wikipedia.org/wiki/Lactose_intolerance
• https://en.wikipedia.org/wiki/Milk