Lactose is not as sweet as other sugars. Hydrolysis of the lactose in the milk converts the lactose into glucose and galactose resulting in mildly sweeter tasting products.

Dairy products provide over 10 essential nutrients including: protein, carbohydrate, vitamins (A, B12 and riboflavin) and minerals (calcium, phosphorous, magnesium, potassium and zinc). Lactose free dairy products can supply these nutrients as the nutrient make-up is exactly the same as regular dairy milk, without the lactose.

All LIDDELLS products are labelled in accordance with the Australian New Zealand Food Standards code Vol. 2, This code has been developed by Food Standards Australia New Zealand (FSANZ). Nutrition information panels provide information on the amount of energy (kilojoules), protein, total fat, saturated fat, carbohydrate, sugars and sodium (salt) as well as any other nutrients about which a claim is made (E.g. calcium, iron). Foods or food ingredients or components that can cause severe adverse reaction in some individuals such as peanuts and other nuts, seafood, fish, gluten, eggs and soybeans - must be declared on the label however small the amount.

All LIDDELLS long life milk products are homogenised. Homogenisation is a physical process designed to eliminate the tendency of milk fat to float in milk and form a cream line. In the homogenisation process milk passes through confined apertures at pressure to reduce the size of the fat globules within the milk so that they remain evenly dispersed throughout the milk. This causes no changes to the nutritional value of the products but results in:

• Uniform distribution of the fat, no detectable cream line (prevents separation within the product).
• Whiter more appetising colour
• A creamier mouth feel to the product

There is no significant difference in the nutritional value of pasteurised and long life milk

The difference between pasteurised and long life milk is the method of processing. Pasteurised milk is heated to 74°C for 15 seconds. Long life milk is heated to 140°C for 2 seconds and then packaged aseptically. The increased temperature at which long life milk is treated results in a greater reduction in bacteria and heat resistant enzymes in comparison to milk that undergoes pasteurisation.

There are no preservatives in all LIDDELLS Lactose Free Long Life products. The Ultra High Temperature pasteurisation the products undergo (heated to 140ºC for 2 seconds) kills bacteria and inactivates heat resistant enzymes within the milk. This heat treatment in combination with aseptic packaging into specially designed packs (Combiblocs & Tetrapak package) enables the milk to be stored at room temperatures and to have an increased shelf life all without the addition of preservatives.