Lactose-free Low Fat Yogurt

Lactose-free low-fat yogurt is a dairy product made from milk that has had most of its lactose (milk sugar) removed. This is typically done by adding the enzyme lactase, which breaks down lactose into simpler sugars like glucose and galactose. The milk is then fermented with live bacterial cultures, similar to regular yogurt, and fat content is reduced.

Manufacturers use lactose-free low-fat yogurt as a base for yogurt products, offering a digestible option for individuals with lactose intolerance. It provides a creamy texture and tangy flavor, often found in flavored yogurts, parfaits, and as a base for smoothies.

Lactose-free low-fat yogurt is generally recognized as safe (GRAS) by the FDA. It provides nutrients like calcium and protein. The removal of lactose makes it easier to digest for those with lactose intolerance. JECFA and EFSA have evaluated lactase enzyme preparations used in its production, and they have established acceptable daily intakes for these enzymes.