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Is Lactose Important to Successful Recipes?

Can I use lactose-free milk the same way as I use regular milk in recipes?

It is possible in this great big country that there are producers of lactose-free milk of which we are not aware. And it is possible that one or more of these produce a milk that is not just like all the ones of which we are aware. But those that we know can be used in recipes just like regular milk.

The lactose-free milks that we know of are modified with the addition of the enzyme lactase that breaks the sugar lactose into two simpler sugars glucose and galactose that are more easily digested.

Interestingly, the two sugars separated are a bit sweeter than the single sugar, so lactose-free milk tastes slightly sweeter. Because it sells in much lower volume and is often transported farther, lactose-free milk is also generally ultra-pasteurized pasteurized at a high temperature so it may have the slightly cooked taste of regular ultra-high-temperature milk or evaporated milk. Depending on what you are making, you may notice the additional sweetness or the slightly cooked flavor, but probably not.

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