Ingredient Not Found In Regular Milk

Lactose is a sugar found naturally in milk and dairy products. It is made up of two simpler sugars: glucose and galactose. In lactose-free milk, the enzyme lactase is added to break down lactose into glucose and galactose, making it easier to digest for people with lactose intolerance.

Lactose itself is used as a sweetener, bulking agent, and carrier for flavors and colors in foods like baked goods, confectionery, and processed meats. In the context of lactose-free milk, its primary purpose is to be broken down so the milk can be consumed by those who are lactose intolerant.

Lactose is generally recognized as safe (GRAS) by the FDA for use in food. The main health consideration is for individuals with lactose intolerance, who may experience digestive discomfort if they consume lactose. Regulatory bodies like JECFA and EFSA have evaluated lactose and its breakdown products. No significant health controversies are associated with lactose consumption in the general population.