"On Ice Cream" featured in Dairy Foods magazine
and sourced from "On Ice Cream" technical short courses.
What are the key considerations affecting formulation of lactose reduced
or lactose free frozen dairy desserts?
Answer: Define your objective either to eliminate lactose crystallization
(i.e., "sandiness") or develop true lactose free products. In the former
case, the occurrence of the "sandy" defect can be eliminated or reduced
by managing lactose content through mix composition. In the latter case,
however, it is first necessary to identify a market need. This is still
controversial even in markets where incidence of lactose intolerance
is supposed to be greatest. Given such a market, several approaches
can be taken. One is to simply create products that are truly "non-dairy".
These are frozen desserts based on non-dairy proteins (inherently lactose
free) and fats. A second approach is to use dairy ingredients such as
milk protein concentrates and isolates that have their lactose content
reduced by ultrafiltration or similar processes. Note that not all (or
enough) lactose may be removed during these processes. Finally, the
hydrolysis of lactose by lactase enzyme might have value. Under proper
conditions, 99+% of the lactose can be hydrolyzed. In these latter two
instances, care is necessary to develop mix formulas to match your objectives
for firmness, freezing performance, and sweetness. In either case, increased
levels of "lactose modified" milk-solids-not-fat can lead to some truly
novel new product concepts.
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