LACTOSE FREE MILK
Lactose-Free, Reduced Fat 2% Milk, Ultra Pasteurized, Half Gallon
Our Lactose-Free Milk is identical to our regular milk—with Vitamin A, Vitamin D, riboflavin, calcium and pasture-raised organic protein—just without the lactose. We remove lactose by introducing lactase enzyme. Testing validates the conversion to make sure it is just right. All the taste, all the nutrition, none of the lactose. Simple.
Always Organic
Absolutely NO antibiotics, synthetic hormones, toxic pesticides or GMO anything.
Storage and Handling
Keep refrigerated. Freshest tasting within 7 days of opening. Best if used by date stamped on top.
Ingredients
Organic Grade A Reduced Fat Milk, Lactase Enzyme, Vitamin A Palmitate, Vitamin D3.
Nutrition Facts
Recipes
Salted Ghee Caramel Corn
Avocado Egg Salad with Bacon
Sheet Pan Caper-Butter Chicken Dinner with Potatoes and Green Beans
Frequently Asked Questions
To create lactose-free milk, we add the lactase enzyme to our premium, certified organic, pasture-raised milk. During a slow mixing process that lasts for 24 hours, the enzyme breaks down lactose into the simpler sugars glucose and galactose, which are easier to digest. Organic Valley Lactose-Free Milk allows those who are lactose intolerant to enjoy milk. This excellent option retains all the essential nutrients and vitamins without any artificial, processed taste.
Yes, lactose-free milk is still dairy. To create lactose-free milk, we add the lactase enzyme to our premium, certified organic, pasture-raised milk. During a slow mixing process that lasts for 24 hours, the enzyme breaks down lactose into the simpler sugars glucose and galactose, which are easier to digest. Organic Valley Lactose-Free Milk allows those who are lactose intolerant to enjoy milk. This excellent option retains all the essential nutrients and vitamins without any artificial, processed taste.
The enzyme "lactase" is added to the milk and slowly mixed for 24 hours (our lactase enzyme is derived from the dairy yeast Kluyveromyces - it's similar to the lactase created by the body during normal digestion of dairy products). Samples of the milk are tested to ensure the lactose is reduced to 0.1% or below before the milk is ultra-pasteurized. The pasteurization process de-activates the added lactase enzyme.
No specific federal regulations govern lactose-free labeling. We believe the statement "lactose-free" should meet a threshold lower than 0.5 grams per serving. Lactose tests cannot guarantee zero lactose. The test we use typically has a 0.1% minimum detection limit and does not allow us to detect lactose contents below that level.
Lactose is broken down into two simple sugars: glucose and galactose. Simple sugars are more readily detected on the tongue as "sweet."
Because the conversion of lactose sugar to glucose and galactose makes this milk more sensitive to variations in temperature, please be sure to store them properly (below 40 degrees).
Filtering out the milk solids makes ghee lactose- and casein-free, so lactose-intolerant people (except for very severe cases) are often able to eat Organic Valley Ghee.
