Tag: Lactose reduction

Milk proteins, particularly whey, are heat-sensitive and undergo denaturation during high-temperature processing, altering the flavor profile. This is one of the key reasons why the flavor and sensory experience are different, a factor many people considering a dietary change wonder about when asking, 'does high protein milk taste different?'.

Lactose is the primary carbohydrate found in milk, comprising about 4-5% of its composition. A common misconception is that boiling milk significantly reduces this sugar, making it more digestible for people with lactose intolerance. While heat does cause some chemical changes, the reduction is not enough to make a substantial difference for those with a lactase deficiency.