At Frontline Food Consultants and Engineers, we specialize in turnkey solutions for lactose-free product development and manufacturing. Our Lactose Removal and Dairy Alternative Formulation Services cover everything from lactose-free milk to cheese, yogurt and a range of dairy-based food products, which still boast milk’s creamy feel and full-bodied taste, yet lack lactose. We only provide enzyme-based lactase treatments or utilize products of dairy origin such as almonds, oats, or coconut to enable you to prepare lactose-free niche meals.

We also offer Specialty Product Development services through our Ingredient Sourcing and Enzyme Stability Solutions to ensure high-quality enzymes or dairy substitutes that will not affect the quality and taste of the final product. Our R & D call collaborates with you to create new lactose-free products suitable for health-oriented and lactose-sensitive customers. By our Regulatory Compliance and Nutritional Labeling Services. We guarantee that your lactose-free products are safety-compliant and correctly depict lactose-free messaging on your packaging. Sub-processors Our Packaging Solutions assist in retaining the quality and fresh production of the product. We also help in the total setup of plants and machinery including the site layouts and planning – Site Development. 

What are Lactose-Free Products?

Lactose-free products are foods and/ or beverages that require Lactase, an enzyme found in milk to digest the Lactose sugar. Lactose-free dairy products are made by the use of lactase enzyme which splits lactose into simpler sugars (glucose and galactose) which are easy to break down. In lactose-sensitive milk for instance, lactase is included in normal milk to allow digestion of the lactose. Another technique used is ultrafiltration, that extracts lactose through filtration from dairy products. This process is beyond doubt particularly useful when making lactose-free cheeses and yogurts while remaining natural. 

As a result, the production of lactose-free products or the processing of lactose-free ingredients requires certain equipment for successful lactose elimination. Dosing system applications are employed where quantities of lactose in dairy products and the like are to be reduced for lactose intolerant users through lactase enzymes. The manufacturing equipment for the production of such items utilize other adjuncts such as plant-based milk or stabilizers to produce the particular required texture. Due to the elimination of lactose fermentation tanks play a crucial role when it concerns the production of lactose-free yogurt or cheese. This packaging also shields the lactose-free products from contamination and Puhov extends the shelf life of the products using the filling and packaging machines. 

Lactose-Free Manufacturing Procedures

  • Lactase Addition: Using the enzyme lactase to cleave lactose in to glucose and galactose in foods that contain dairy.
  • Filtration Techniques: Such techniques like ultrafiltration which involves removal of lactose from milk.
  • Alternative Ingredients: The following avoiding milk products: Almond milk, soy milk or coconut milk.
  • Cross-Contamination Prevention: Laying down procedures to ensure that the lactose product does not get contaminated with the allergen.
  • Tools and Equipment
  • Lactase Enzyme: It is used to split lactose in milk products.
  • Filtration Equipment: Lactose removal through ultra and microfiltration processes.
  • Dedicated Mixing and Production Equipment: Some of them include; Using different equipment to avoid contact.
  • Quality Testing Tools: Devices and reagents for identifying the content of lactose.
  • Packaging Materials: Hazardless and dust-free packaging solutions.

Method of Procedure for Preparing Lactose-Free Foods

Lactose-free food processing encompasses preparing foods that lack lactose to make them safe for anybody who has a difficult time digesting them. They involve the proper choice of the ingredients, the addition of lactase enzymes, and exclusion of contamination with other products.

Major Operating Manufacturing Functional Activities

Ingredient Selection: Seeking good quality lactose-free ingredients or dairy, if available on the market.

  • Lactase Addition: Improving the current dairy products by supplementing it with lactase enzyme that digests lactose.
  • Filtration: Heated lactose removal by filtration process such as ultrafiltration or other filtration methods.
  • Alternative Ingredient Utilization: Substituting the dairy products with other products, for example almond milk or soy milk.
  • Testing: To avoid contamination by lactose, which may be present in some of the processed foods that the company purchases for use in production of its products.
  • Packaging: The materials used to pack these products are safe and do not include allergens or trigger any health problems.

Resources and Equipment

  • Lactase Enzyme: When used to digest lactose in milk and dairy products.
  • Filtration Systems: Preparative and analytical ultrafiltration, microfiltration systems and equipment.
  • Dedicated Equipment: Jars, utensils used in making lactose products and packing material that is specific to lactose-free products.
  • Quality Testing Kits: Used in: For instance, in detection of lactose in the final products..
  • Allergen-Free Packaging: Substances that avoid contact with infective particles and maintain the identity of the product.

Introducing Gluten-Free Products

Categories of Products

  • Lactose-Free Milk: Milk from cows, goats, sheep or any other animal whence lactose is partially or fully eliminated.
  • Lactose-Free Yogurt: Regular yogurt that’s made from Lactose-free, Milk, soy milk, almond milk, coconut milk etc.
  • Lactose-Free Cheese: Cheese made using lactase enzyme or any substitute.
  • Lactose-Free Ice Cream: Ice cream that is made using products with either low lactose content or absolutely no dairy products at all.
  • Non-Dairy Alternatives: Soya bean milk and vegetable milks, almond milk and coconut milk and others of similar origin.

Additives and Ingredients

  • Ingredients: Low Sugar product, fluid milk, lactose free milk, plant based milk- almond, soy, coconut milk.
  • Binding Agents: Xanthan gum and guar gum for texture for the product.
  • Sweeteners: Sugar, honey, agave syrup.
  • Fats: Butter, oils, margarine.
  • Flavor Enhancers: Natural extracts and spices.
  • Nutritional Extras: Fibers, protein products such as protein powders, vitamins, and minerals.

Types of lactose-free food products

5.1 Lactose-Free Milk

  • Ingredients: Dairy milk, lactase enzyme.
  • Process: Again, they will add lactase, filtration then packaging.
  • Benefits: Able to be customized for usage, highly soluble and very friendly to those with lactose intolerance..

5.2 Lactose-Free Yogurt

  • Ingredients: Milk without using lactose, cultures acquiring yogurt.
  • Process: Dough kneading, baking; blending, fermenting, canning.
  • Benefits: Product consistency, contains beneficial bacteria without a trace of milk sugar.

5.3 Lactose-Free Cheese

  • Ingredients: Lactose-negative whey, cheese starter cultures, renet tablets.
  • Process: Coagulant, coagulation, ripening, packing.
  • Benefits: Tasty and realistic cheese experience, lows levels of lactose.

5.4 Lactose-Free Ice Cream

  • Ingredients: Skimmed milk, cream, sugar and flavorings that are completely lactose-free.
  • Process: Stirring, blending, freezing, filling.
  • Benefits: Not chunky, very tasty, especially appropriate if you are dealing with lactose intolerance.