Lactose-free products are made by adding the enzyme lactase, which breaks down the composite milk sugar lactose into simpler and more easily digestible forms of sugars. Milk and cream both retain their natural calcium content, which is important for maintaining healthy bones and teeth.

As a consequence of lactose decomposition, lactose-free products may have a slightly sweet taste and caramel colour. The amount of lactose in the products is at most 0.01% by weight.


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