Lactose-free Products: Production Technology and Future Market

Milk provides humans with nutrients that the body needs, such as calcium. It also enables the host to have higher levels of short-chain fatty acids, thus providing a major source of energy for the host's body. Lactase helps humans to break down large molecules of lactose into smaller molecules of glucose and galactose. Unfortunately, however, the frequency of lactase persistence varies greatly in human populations due to a variety of factors, including geographical and dietary cultural differences, as well as genetic phenotypes. Many people lose their lactase enzyme in adulthood. As a result, they are unable to digest milk. Most Asians are lactose intolerant. To date, there is still a lack of sufficient evidence to explain the genetic pattern of lactase persistence. In recent years, the product range of lactose-free products has diversified and consumers have more choices. This paper will discuss the persistence of lactase, production technologies for lactose-free products by literature review, (intermittent and aseptic) have some problems including high cost, uncontrollable amount of lactase and unstable reaction rate at high temperature. Based on the existing problems and disordered market, it is suggested that the relevant international organization should establish a standard level of lactose-free products and standardize market.