Was having some discussions, shooting the breeze. Not important just curious.

1. Assumption that for a given quart of milk, the level of lactose has some inherent natural variability from quart to quart, cow to cow, day to day, etc. Do they test each batch for zero lactose in order to claim lactose free? Or do they just put in extra lactase to accommodate the natural variability? If extra lactase is added / leftover in the milk, are there any adverse effects? Or can we basically ingest a lot of extra lactase will no ill effect?

2. Is all lactase the same? Or are their different grades (ie - generic grade, brand level grade or whatever)? Is Clover lactose free milk the same as Fairlife lactose free milk - from the lactose free perspective? Or are there differences (ignore that Clover milk or Fairlife milk may be otherwise inherently better than the other)?

BTW, I just learned that Fairlife milk is owned by Coca Cola which I generally don't perceive as favorable.

https://www.healthline.com/nut...free-milk#what-it-is

What Is Lactose-Free Milk?
Lactose-free milk is a commercial milk product that is free of lactose.

Lactose is a type of sugar found in milk products that can be difficult for some people to digest (1).

Food manufacturers produce lactose-free milk by adding lactase to regular cow’s milk. Lactase is an enzyme produced by people who tolerate dairy products, which breaks down lactose in the body.

The final lactose-free milk has nearly the same taste, texture and nutrient profile as regular milk. Conveniently, it can be used in the same way and can hence be swapped in for regular milk in your favorite recipes.

I listened to one of Mike Rowe's recent podcasts with the owners of Fair Oaks Farms who make Fairlife milk. A couple of episodes of Dirty Jobs have also been filmed there.

I picked up some Fairlife milk this morning and wish I had discovered it years ago. The taste is fantastic - reminds me of getting fresh milk from friends who owned a dairy farm when I was a kid.

I was surprised to realize that the expiration date for the Fairlife milk I bought this morning is not until mid-October.

I buy the Lactaid brand because it’s easier on my stomach.

The added benefit is a much longer shelf life. I have purchased Lactaid with a 7 week expiration date, and it’s always good for at least 7-10 days beyond the dated shelf live.

You might consider “A2” milk, it is a good alternative for some people.
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When it comes to lactose-free milk, I have tried them all (Lactaid brand, Fairlife, A2, and the local grocer brand ---> currently Kroger).

Verdict?

Taste wise, I'd have to give a slight edge to Fairlife milk. It does taste the most wholesome-fresh from the dairy like.

Having said that, it comes at a premium price.

Thus, I roll with the local store brand. It tastes good and is way cheaper. I drink a lot of milk (a gallon, or more, per week), so cost is a consideration.

As also mentioned previously, most, if not all lactose-free milk is ultra pasteurized. It lasts an astoundingly long time after opening. In my experience, regular milk goes bad in about 10 days or so.

quote:

Originally posted by mdblanton:
I listened to one of Mike Rowe's recent podcasts with the owners of Fair Oaks Farms who make Fairlife milk. A couple of episodes of Dirty Jobs have also been filmed there.

I picked up some Fairlife milk this morning and wish I had discovered it years ago. The taste is fantastic - reminds me of getting fresh milk from friends who owned a dairy farm when I was a kid.

I was surprised to realize that the expiration date for the Fairlife milk I bought this morning is not until mid-October.

I just listened to that episode yesterday, the husband and wife owners of Fair Oaks Farms were not in any way tree-hugging, granola-eating, super virtuous farmers looking to re-invent an industry but, thoughtful, pragmatic people that came across as rational.

A good listen, I'll have to look into past episodes they had been on, as Rowe has a very high opinion of them and holds them in high regard.
There's No Nipples on that Almond

I thought most of those types suck, at least as far as taste goes. I think oat milk is a much better sub for the real deal.

quote:

Originally posted by flesheatingvirus:
I thought most of those types suck, at least as far as taste goes. I think oat milk is a much better sub for the real deal.

I like and use Silk Oat Milk in my coffee and cereal. One additional benefit over dairy milk is the sell-by date is a month or more out, so you can stock up during sales.

In answer to OP question #1
Any mass produced product,Milk-Cars-Guns, is an average. What you are buying is a blend of ingredients. Any single example could deviate from expectations, but overall most will meet the goals. This is providing the chosen manufacturer is of good reputation. The odds of you obtaining a single bottle of milk, not meeting the standards of the other same brand and same lot number milk in the case, are very steep.
That being said. I can remember recipes, back in the day, that required a specific size bottle of Coke. The cooks claimed a difference in taste from one size container to another. They must have been correct, as the finished dish was delicious.

I weaned myself off of the Coke products a year ago. My Dr had claimed that Diet Coke was bad for me. The going Woke aspect of the Coke management just added fuel to the fire. Now that I know about Fairlife, I guess I’m switching to black coffee. BCM.

So, I sorta kinda know a little bit about some of this.

Underfills are a big deal, legally, so everyone sets their packages to be slightly overfilled. The variance to be accommodated will vary on the package/good/etc.

Things like lactase and fermentation are pretty reliable. Especially when you need 100% consumption, someone will work out time Y required for complete consumption under conditions X.

It should be quite reliable. Usually, if you ask, someone will be able to tell you how far they actually take a process.

“Lactose free” obviously isn’t a well defined term, but they should be able to tell you how much they eliminate.

As far as cooking with it, the main issue is that cracking the lactose increases the apparent sweetness, and will probably affect the glycemic index.

StrIght heavy cream has much less lactose in it. On average, about 2.5% lactose by weight.