Lactose spectrum
A short, practical overview of lactose sources, labeling, and enzyme estimates.
Quick overview
Estimated ranges
In short
- Lactose is milk sugar and naturally occurs in milk.
- Tolerance is individual — quantity matters.
- Fermentation/aging can reduce it, powders/concentrates can increase it.
Labels
- Lactose‑free: < 0.1 g / 100 g or 100 ml.
- Reduced: 0.1–0.2 g / 100 g.
- Naturally free: many aged hard cheeses.
Typical ranges
- Milk: 4.1–5.3 g/100 ml (lactose‑free: < 0.1).
- Concentrates: milk powder 36–52 g/100 g, whey powder 70–75 g/100 g.
- Fermented: yogurt 2.0–4.7, kefir 3.5–4.1 g/100 g.
- Cheeses: trappista 1.5–2.0, mozzarella 1.0–3.0 g/100 g.
- Hidden sources: sweets and processed meats (milk/whey powder).
Enzyme estimate (FCC)
- 1000–1400 FCC for ~5 g lactose, safety factor: 2×.
- Tipikus tabletta: 5000–6000 FCC.
Required_FCC = (Lactose_g / 5) * 1400 * 2
Tablets ≈ Required_FCC / 5000Fontos
The values above are indicative estimates and ranges. Always check the label and manufacturer data.