Does Nonfat Milk Have Lactose

By Dr Jorge Metri (PhD) | Reviewed by Dr Anny Manrich (PhD)
Page last updated: 05/10/2023 | Next review date: 05/10/2025
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The contents of this article are fact-based except otherwise stated within the article.

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Author bio

Dr Jorge Metri PhD is a Nutritionist with vast experience in food design with natural ingredients. He also researches sensory sciences and food quality with cutting-edge technologies like Machine Learning. He writes and reviews content on these topics.

Dr Jorge Metri’s highlights:

  • Invited Reviewer of two international scientific Journals
  • PhD in Food Science with emphasis on reduced-fat salad dressings with non-animal derived proteins at Universidad De Las Américas Puebla
  • Diploma in Artificial Intelligence at Universidad Anáhuac, México
  • Bachelor’s degree in Nutrition at the Universidad Latino

“Science shows its true impact when we make it understandable for everyone” – Dr Jorge Metri PhD.

Professional experience:

Prior to doing his PhD, Jorge Metri worked as an independent nutritionist for almost two years, focusing on sports nutrition to enhance the performance of swimmers and triathletes.

Jorge Metri has worked on several multidisciplinary research projects, including fruit processing, the production of protein-based products, spices, seasonings, jams, and artificial intelligence applied to agriculture production and food quality.

In the food technology area, Jorge Metri has contributed to improving sales and profits of two entrepreneurs of artisanal food products by reformulating their products and standardizing their processes.

Due to the high volume of food production and innovation, the food industry will need new technologies for food characterization in the next years; Jorge Metri is looking for studying such technologies, in 2022, he was selected as a finalist in the IFT FIRST 2022 Food Science event for the Sensory & Consumer Sciences Division Graduate Student Pangborn Oral Competition with the work titled: Machine Learning Models for Mayonnaise Acceptability Prediction.

Education:

  • 2018 – 2023: PhD in Food Science at Universidad De Las Américas Puebla of Puebla, México
  • 2022: Diploma in Artificial Intelligence at Universidad Anáhuac, México
  • 2011 – 2016: Bachelor’s degree in Nutrition at the Universidad Latino of Mérida Yucatán, México.

Main publications of Jorge Metri:

Conference papers:

You can view some of Dr Metri’s work below and links to his professional profiles:

LinkedIn: https://www.linkedin.com/in/jorge-metri-ojeda/ 

Research Gate:  https://www.researchgate.net/profile/Jorge-Carlos-Metri-Ojeda-2 

Google Scholar: https://scholar.google.com/citations?user=SBi5hE8AAAAJ&hl=es 

ORCID: https://orcid.org/0000-0002-7333-3688 


Dr Jorge Metri (PhD)
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Reviewer bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights: 

  • Research and Technology at the Brazilian Agricultural Research Corporation
  • PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
  • Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

 

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience: 

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate, 

 

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow. 

 

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed. 

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

 

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity. 

 

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies. 

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

  • 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
  • 1999 One year scholarship at the Technical University of Munich
  • 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
  • 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
  • 2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

 

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

 

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658. 

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

 

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

 

You can view some of Dr Anny’s work below and links to her professional profile. 

 

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2  

 

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100  

 

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ  

 

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

 


Dr Anny Manrich (PhD)
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In this brief article, we will answer the question, “does nonfat milk have lactose?” and discuss the amount of lactose in each type of milk, as well as the benefits and drawbacks of drinking non-fat and lactose-free milk. 

Does nonfat milk have lactose?

Nonfat milk can have lactose or not. Being nonfat and having lactose are two distinct characteristics of the milk that are independent. There are both nonfat milk with and without lactose (1,2).

While nonfat milk refers to the milk that does not contain fat (or contains a very low amount of fats) in its composition, lactose free milk refers to the milk that does not contain lactose in its composition. 

Lactose is a carbohydrate, more precisely, a disaccharide formed by the monosaccharides (sugars) glucose and galactose (1).

Lactose can be removed from the milk (or significantly reduced) by enzymatic treatments, where the lactose molecule is broken down, generating the readily available sugars glucose and galactose, which can be then consumed by lactose intolerant individuals.

Milk fat can be removed from the milk through centrifugation processes, due to the difference of density of the milk fat (3).

How much lactose is in milk?

The amount of lactose in each type of milk depends on factors such as the type of enzyme used in the process and hydrolysis conditions (4). As a result, different brands in the market may offer products with a variation on the amount of lactose in the milk. 

The amount of lactose in each type of milk are shown in the table below (2):

Milk typelactose (g in 100 mL)
whole milk3.7 – 5.1
low-fat milk (2% fat)3.7 – 5.7
nonfat milk4.3 – 5.7
nonfat lactose-free milk 0.43 – 0.6
lactose-free milk0.43 – 0.6

What are the benefits and drawbacks of drinking nonfat milk?

The benefit of drinking nonfat milk is the lower ingestion of fats and calories for individuals who need to reduce the amounts of fats in their diet. Milk is an important source of proteins and other nutrients, however, some individuals may avoid the consumption of milk due to the presence of saturated fats in its composition (5).

By the partial or total elimination of the fat from the milk, people following a low fat / cholesterol free diet are encouraged to drink milk with no restriction. For instance, 100 g of whole milk contains 13 mg of cholesterol, while the same amount of nonfat milk contains only 1 g of cholesterol.

In addition, because the fat is removed, there is a concentration of the proteins and some other nutrients, such as lactose and calcium.

The drawback of drinking nonfat milk is it contains less vitamin A and less vitamin B2 than whole milk. Milk is considered an important source of vitamin A for the population and is related to preventing diseases, including many types of cancer, due to its antioxidant property. 

When opting for nonfat milk, it is recommended to improve the intake of vitamin A from other sources.  

In addition, milk fat contains conjugated linoleic acid (CLA), which is a lipid resulting from the ruminant activity of the cow. It has been reported to have antioxidant and anti-inflammatory properties and to improve the immune system (6).

What are the benefits and drawbacks of drinking lactose-free milk?

The benefit of drinking lactose-free milk is the possibility of drinking milk by the individuals who are lactose intolerant. Lactose intolerance is characterized by the inability of some individuals to synthesize e B-galactosidase, which is the enzyme that breaks down lactose and enables it to be absorbed by the organism (1,2,5).

As a consequence, lactose is not digested by the body, it passes as a whole into the lower gut, where it is fermented by bacteria. This results in uncomfortable gastric symptoms, such as cramping, flatulence, and diarrhea (5).  

On the other hand, lactose intolerant individuals can drink lactose-free milk without experiencing these negative symptoms.

The drawback of drinking lactose-free milk is related to the sensory properties of the milk, which are poor in comparison to whole milk (1,2). Lactose-free milk generally has a flavor resembling cooked and sweet.  

Should you drink nonfat lactose-free milk?

You should drink nonfat lactose-free milk when recommended by your healthcare provider. In general, both health conditions that would require the consumption of nonfat lactose-free milk, that is, lactose intolerance and high cholesterol levels in the blood, are identified by laboratory tests.

Milk fat is an important source of bioactive compounds and fatty acids which favors health in many aspects and should not be avoided unnecessarily (5,6). 

Conclusion

In this brief article, we answered the question, “does nonfat milk have lactose?”, and discussed the amount of lactose in each type of milk, as well as the benefits and drawbacks of drinking non-fat and lactose-free milk.

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References

1.-

Adhikari, Koushik, et al. Sensory characteristics of commercial lactose-free milks manufactured in the United States. LWT-Food Sci Technol, 2010, 43, 113-118. 

2.-

 Suri, Sheenam, et al. Considerations for development of lactose-free food. J Nutr  Inter Metab, 2019, 15, 27-34. 

3.-

Ma, Y., and D. M. Barbano. Gravity separation of raw bovine milk: fat globule size distribution and fat content of milk fractions. J Dairy Sci, 2000, 83, 1719-1727.

4.-

Dekker, Peter JT, Damiet Koenders, and Maaike J. Bruins. Lactose-free dairy products: Market developments, production, nutrition and health benefits. Nutrients, 2019, 11, 551.

5.-

Pereira, Paula C. Milk nutritional composition and its role in human health. Nutrition, 2014, 30, 619-627. 

6.-

Cichosz, Grażyna, Hanna Czeczot, and Marika Bielecka. The anticarcinogenic potential of milk fat. Ann Agr Environ Med, 2020, 27, 512-518.