Lactose has been removed from the milk in an enzymatic process. The lactose content is below 0.1%. Available as fresh yoghurt or minimally heat-treated yoghurt product. The consistency ranges from creamy to set; acid characteristics and fat level can be customized. Available with various stabilizers on request.
Related product (search) terms: lactose-free yoghurt, lactose-free whole milk yoghurt, lactose-free cream yoghurt
Product variations: fat content ranges from 1.5% to 10%, different stabilizers
- Low-fat yoghurt product 1.5% fat, lactose-free, heat-treated
- Cream yoghurt product 10% fat, lactose-free, heat-treated
- Low-fat yoghurt, starch, lactase
- Cream yoghurt, starch, lactase
Claims: “lactose-free”, as long as the final product does not contain any lactose from other ingredients. Currently there is no legal requirement in place in Germany but rather a recommendation of the German Food Chemistry Society according to which the lactose content should be below 0.1%.