Andrea Hiland

Special for The Republic | azcentral.com

Question from Dawn:How do dairies, such as Shamrock Farms, make lactose free milk? Is an enzyme added to it, or is something taken out of it?





Answer: I turned this one over to Karen Fernau, food writer for The Arizona Republic. We have had quite a few 'asked and answered' questions regarding milk, and Fernau has managed to teach us quite a bit about the different varieties. This time she conveys all there is to know about the "lactose-free" version.

"Those who are lactose intolerant are not allergic to milk, or even to lactose. Instead, they lack the digestive enzyme needed to break down the lactose, or the sugar in milk.

"Lactose-free milks are the same as regular milk, except for the addition of lactase. This neutralizes the lactose and, therefore, eliminates the gastrointestinal trauma. Lactase does make milk taste sweeter. Also, to neutralize the lactase enzyme inactive, manufacturers ultra-pasteurize the milk, a move that extends the shelf life.

"You could also just drink almond milk, which is naturally lactose free."