Lactose is a naturally occurring sugar (that is made up of two smaller sugar molecules, glucose and galactose) found in all kinds of milk from lactating animals (including human milk).
Our bodies contain an enzyme called lactase, which helps with the digestion of lactose. Lactase breaks down and splits the lactose into two smaller sugars: glucose and galactose. These smaller sugars are absorbed by your body to provide energy.
When a person is lactose intolerant, they don’t have enough of the lactase enzyme to properly digest lactose. The amount of lactose a person can tolerate varies. The undigested lactose passes through the small intestine to the colon. In the colon, natural bacteria ferment the lactose, producing acids and gas. This combination of events can cause the symptoms of lactose intolerance, which may include abdominal pain, bloating, excessive flatulence or diarrhoea.
Most people are born with the ability to produce the lactase enzyme because breast milk, like cow’s milk, contains lactose. The chance of developing lactose intolerance later in life is influenced by a range of factors, including genetic predisposition or medical conditions.
We make our dairy products lactose free by including the lactase enzyme. It breaks down the lactose into its two component sugars glucose and galactose.
Milk or dairy allergies and lactose intolerance are not related. Dairy allergy is when your body reacts to the proteins in milk and other dairy products, causing people to experience allergy symptoms.
You still get the same essential nutrients found in regular milk from our products. Breaking down the lactose from milk with the lactase enzyme does not alter the nutritional value of protein and calcium.
The naturally occurring sugar content in lactose free products is the same as regular dairy, though it is perceived to taste sweeter. This is because of the way our taste receptors experience the sweetness of different types of sugar carbohydrates—lactose is perceived to be less sweet than glucose and galactose.
The FODMAP Friendly logo is a registered certification trademark certifying FODMAP levels in food products. Certified products have been laboratory tested to fall within acceptable FODMAP thresholds for those requiring a low FODMAP diet. People with irritable bowel syndrome (IBS) type symptoms such as diarrhoea, constipation, abdominal cramps and bloating often follow a low FODMAP diet to manage their symptoms. This certification makes it easy to identify and select suitable packaged food products so you can eat with confidence. Find out more about FODMAP Friendly.
The dairy industry is one of most important agricultural industries in Australia; contributing significantly to local, national and global economies.
However, the industry has been doing it tough. Despite severe drought and increasing operating costs across the supply chain, prices have remained unchanged for some time.
Liddells is proud to be a part of the Australian dairy industry. In recognising the value the industry brings to all Australians, we have recently increased our wholesale prices across selected Liddells products. We understand that no one likes paying more, however, we appreciate your support in helping to bring value back to the dairy industry.
Should you have any questions or require more information, please contact our customer service team on 1800 032 479.