Filter factors for lactose-free processing

摘要

The demand for lactose-free dairy products continues to rise among consumers. In fact, the lactose-free market is the fastest growing segment in the dairy industry, with lactose-free milk leading the charge.The most common process for making lactose-free products is called ultrafiltration (UF), which removes most of the lactose and converts any remaining lactose by adding a lactase enzyme. This works by splitting the milk sugar into its component sugars of galactose and glucose. A special filtration process is needed to create these specialty products in a highly controlled environment.