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Lactose-free milk differs from regular milk since it contains already decomposed lactose. It is the process in the production enabled by the enzyme lactase. The enzyme lactase, which people with lactose intolerance lack, decomposes lactose to glucose and galactose – forms of sugar, which the body can digest. Glucose and galactose have a higher index of sweetness than lactose itself. That is why lactose-free milk tastes sweeter than regular milk despite the exact same sugar content.