Lactose-Free Protein
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Lactose‑free proteins
Lactose is a milk sugar that naturally occurs, among other things, in cow's milk and is responsible for its sweet taste. Lactose intolerance, however, affects a considerable portion of the adult population, for whom classic whey proteins may not be suitable. Just like with other dairy products, there is also a solution for proteins – lactose‑free proteins. These are produced in several different ways.
The first method is so‑called ultrafiltration, during which most of the milk sugar and fat are removed, and the resulting protein contains only a negligible amount of lactose. The second method consists of adding the digestive enzyme lactase, which is responsible for breaking down lactose in our bodies. The last method is a combination of the previous two approaches. You can verify this method with our Vilgain Lactose Free Whey Protein.
In addition to dairy proteins, among lactose‑free proteins you will also find plant‑based, beef, or egg proteins. For less sensitive individuals, whey isolates, which contain only a small amount of lactose, can also be a suitable alternative.