Why is lactose-free milk sweeter than regular milk?

Why is lactose-free milk sweeter than regular milk?
1 / 1
Lactose-free milk is increasingly appearing on supermarket shelves, thanks to the growing demand for products suitable for those who are lactose intolerant. One of the most interesting characteristics of this milk, however, is its more pronounced sweetness compared to regular milk. But what accounts for this difference? The answer lies in the chemical and biological processes involved in the digestion of lactose, the natural sugar in milk.
The role of lactose in milk
Lactose is a disaccharide, a sugar composed of two molecules: glucose and galactose. To be digested by our body, lactose must be broken down into these two simple sugars thanks to the action of an enzyme called lactase, produced in the small intestine. However, many people, especially adults, do not produce enough lactase, which causes lactose intolerance. Symptoms, such as bloating, cramps, and diarrhea, result from the bodys inability to properly digest lactose, which ferments in the intestine.
How is lactose-free milk produced?
To make milk suitable for those with lactose intolerance, the food industry uses a process that replicates what should happen in our bodies. During the production of lactose-free milk, lactase is added directly to the milk. This enzyme breaks down lactose into glucose and galactose, making it more digestible. Therefore, the lactose is not physically removed from the milk, but transformed.
Why is lactose-free milk sweeter?
1 / 1
The perceived sweetness of lactose-free milk is a direct consequence of the conversion of lactose into glucose and galactose. While lactose has a relatively low sweetening power, the two simple sugars it contains have a sweeter taste. Glucose has a sweetening power of about 74 on a scale where sucrose (table sugar) is 100. Galactose, although less sweet than glucose, still contributes to a greater perception of sweetness than lactose. When these sugars are present in free form, as in lactose-free milk, they are more easily perceived by our taste buds, amplifying the sensation of sweetness.
A natural effect, not added
It should be noted that this sweetness is not due to the addition of sugar to the milk. It is simply the result of the lactose breakdown process. For those accustomed to the taste of regular milk, this difference may be noticeable, but it does not alter the products nutritional properties: the calorie content of lactose-free milk is virtually identical to that of traditional milk.
Benefits beyond sweetness
Lactose-free milk isnt just a solution for those with lactose intolerance. Its greater natural sweetness makes it ideal for certain culinary uses, such as in desserts or smoothies, where it can reduce the need for added sugar. Furthermore, glucose and galactose are absorbed more quickly by the body, providing an immediate source of energy, useful for athletes, for example.
Lactose-free milk and consumer perception
Despite its benefits, the sweetness of lactose-free milk can be confusing for consumers. Some might think the product contains added sugar, while others might find it too sweet for their taste. Its therefore important to read labels and understand that sweetness is a natural characteristic of the manufacturing process.
In conclusion
Lactose-free milk is sweeter than regular milk because lactose is broken down into two simple sugars, glucose and galactose, both sweeter than lactose itself. This not only makes it easier to digest for those with lactose intolerance, but also gives it a unique flavor that can be used in a variety of dishes. Understanding the reason for this sweetness helps us make informed choices about the milk that best suits our needs and preferences, without being influenced by misconceptions.