A PROCESS FOR MAKING A LACTOSE-FREE MILK WITHOUT NEGATIVELY AFFECTING THE ORGANOLEPTIC PROPERTIES THEREOF; AND MILK SO PROCESSED

摘要

This invention relates to a process for producing a lactose-free milk whichdoesnot confer a sweet taste to the milk normally resulting from the hydrolysis oflactoseinto monosaccharides. The process comprises the step of reducing the lactosecontentof the milk to about 3% prior to hydrolysis with lactase. When the milk isskimmed milk,the protein content may be increased to about 3.8-4.0% or greater, whichfurtherimproves the organoleptic properties of the milk. Milk so processed and dairyproductsderived therefrom are also disclosed and claimed.