Arla sees growth for lactose-free milk

Arla Foods and Aarhus University scientists in Denmark are cooperating to improve the retention of aroma and flavour in lactose-free milk and milk products. The Scandinavian dairy, now seventh in the world’s listing and processing some 9,200 million kg of milk annually, recognises a positive future for lactose free or low-lactose products with rapidly increasing consumption worldwide, but especially in the Far East. “In China about 70 to 80 % of the population suffer from lactose intolerance and the market for lactose-free milk is therefore much higher,” reports Therese Jansson, a PhD student leading the research team at Aarhus.

Production methods for very low lactose content vary, but basically lactose is filtered out of the milk before heat treatment to ensure hygienic and keeping quality. Finally, lactase enzyme is added – an enzyme generally lacking in the intestines of people with lactose intolerance.

With the present treatments many lactose-free products appear to lose aroma and flavour during storage. “This effectively shortens shelf life,” adds Jansson. “It is, however, not completely clear why this happens.” Her team will first of all attempt to map the chemical reactions during processing that cause the apparent aroma and flavour deficiencies. Production techniques will then be compared to assess how different heating processes might affect flavours in the milk.