Lactose-free skim milk
Lactose-free skim milk is cow’s milk from which almost all of the fat has been removed and in which lactose has been hydrolysed into its two simple sugars, glucose and galactose, using the enzyme lactase.
For this reason, it contains very little lactose and is generally suitable for people with lactose intolerance, provided that the product meets the applicable requirements for lactose-free labelling.
Breaking lactose down into glucose and galactose makes lactose-free milk taste slightly sweeter, even when no sugar has been added.
Skimming greatly reduces the amount of fat and saturated fat, while protein, calcium and most other nutrients remain largely present.
It provides high-quality proteins, mainly caseins and whey proteins, containing all essential amino acids.
It is also a good source of calcium and phosphorus and provides vitamin B12, riboflavin and other micronutrients in varying amounts.
Lactose removal does not eliminate milk proteins, so the product is not suitable for people with milk allergy.
Calories
Lactose-free skim milk generally provides approximately 33–38 kcal per 100 ml, with slight variations depending on the product.
A 200 ml glass provides approximately 65–75 kcal.
Uses in Food
It can be consumed directly as a beverage or used in the same way as ordinary skim milk.
It is suitable for coffee, cappuccino, breakfast cereals, custards, puddings, sauces, mashed potatoes, baked goods and desserts.
It is particularly useful in foods intended for people with lactose intolerance, without substantially altering the protein and mineral content of the recipe.
It can also be used to make yoghurt, protein drinks and other lactose-free dairy products.
Its low fat content makes it useful when a lower intake of saturated fat and calories is desired compared with whole milk.
Uses in Cosmetics
Food-grade lactose-free skim milk is not a common cosmetic ingredient.
Milk proteins, dairy derivatives and lactic acid may nevertheless be used in cosmetics for their conditioning, moisturising and emollient properties.
They may be found in creams, cleansers, bath products, masks and hair-care formulations.
Lactose removal is not particularly relevant in cosmetics, because lactose is not normally the main functional component of these ingredients.
Food-grade milk should not be considered equivalent to a purified and standardised cosmetic ingredient.
Allergens
It contains milk and milk proteins, which are major food allergens requiring mandatory declaration.
The term “lactose-free” refers to lactose, not to the allergenic proteins naturally present in milk.
Assessment
A nutritionally useful food providing high-quality protein and calcium, with very little fat and a greatly reduced lactose content.
Ingredient verdict: a good alternative to conventional skim milk for people with lactose intolerance, while retaining protein and calcium with a low calorie content.
Cons: Allergen
