Lactose Free Full Cream Milk

Get all the nutrition without the discomfort.

An enzyme called Beta-Galactosidase is used to convert the Lactose (naturally occuring in milk sugar also a reducing sugar) , into two reducing sugars; Glucose and Galactose. A chemical reaction between amino acids and reducing sugars and the heat treatment to sterilise milk result in a slight brownish colour. This is known as the Maillard reaction.