Why does lactose free milk last so long?
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
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
In this guide, we will address and answer the query, “why does lactose free milk last so long?” and answer other similar related questions like “is lactose free milk healthier than regular milk?” and “How can you store lactose free milk for it to last longer?”
Why does lactose free milk last so long?
Lactose-free milk is often subject to several treatments in order to eliminate lactose. The additional heat treatment greatly extends the shelf-life for the final product. (1)
What is lactose?
Lactose is a sugar molecule that is broken down during the fermentation process, which makes lactose-free milk last longer. The fermentation process also decreases the lactose content, making it easier to digest for those with lactose intolerance. (1)
How long will lactose free milk last?
The shelf-life of lactose free milk goes from about 15 days (for normal pasteurized milk) to 35±45 days.
Another process is available for milk, which is sterilized by Ultra-high temperature processing (UHT) treatment leading to a product that has a shelf-life of up to 6 months. (1)
How is lactose removed from milk?
The initial step involves pasteurization and cooling the milk to 5 °C. Enzymes are then introduced into the milk in a holding tank, and the mixture is left overnight.
Once the desired level of hydrolysis, typically 70% or 100%, is achieved, the milk undergoes a reheating process to deactivate the enzymes (ultra-pasteurization). Afterward, it is packed into retail containers.
Another method for producing lactose-free milk involves Ultra-high temperature processing (UHT) treatment. Here, the enzyme undergoes sterilization through ultrafiltration and is later combined with UHT milk just before aseptic packaging.
It’s worth noting that only a small amount of the enzyme is necessary to achieve nearly complete hydrolysis during the milk’s storage at room temperature for 7±10 days. (1)
What factors affect lactose-free milk shelf life?
Lactose-free milk experiences comparable changes to regular milk during storage. The manner in which milk is handled and exposed to different temperatures significantly impacts its safety and shelf life.
Proper handling and storage are important to ensure milk remains safe for consumption. If mishandled or stored at improper temperatures for inadequate durations, lactose-free milk can become susceptible to contamination by harmful microorganisms.
The shelf life of lactose-free milk is heavily influenced by the presence of bacteria, which underscores the importance of appropriate storage temperatures and methods to maintain its quality and safety. (2)
How to tell if lactose free milk has gone bad?
You can easily tell lactose free milk is bad when the smell and appearance change.
A sour smell indicates that the milk is spoiled. Spoiled milk also has an off-yellow color. The milk will also become thick and might have lumps.
If the milk passes the visual and smell test, you can proceed to taste it. If you notice a sour or slightly bitter taste after taking a small sip the milk is spoiled and it is advisable not to consume it. (3)
What are the Health implications of drinking spoiled lactose-free milk?
Similar to regular milk, lactose-free milk is susceptible to spoilage, and its consumption can lead to various health issues, ranging from mild stomach discomfort to severe bacterial poisoning or gastroenteritis caused by different bacteria like salmonella.
Typical symptoms of food poisoning include diarrhea, stomach pain or cramps, nausea, vomiting, and fever.
The specific symptoms experienced may vary based on the type of contamination, which can occur due to changes in the milk’s original composition, improper manufacturing processes, or incorrect storage practices.
While there are numerous microorganisms that can contribute to milk spoilage, a few specific bacteria have the potential to cause severe illness among consumers.
In most cases of food poisoning caused by spoiled milk, the body can naturally heal over time. However, it may take several days to fully recover from the discomfort caused by such an incident. (3, 4)
Is lactose free milk healthier than regular milk?
There is no significant difference in the healthfulness of lactose-free milk and regular milk. However, people with lactose intolerance may find lactose-free milk easier to digest.
The abundance of calcium and vitamin D in milk works together to protect against osteoporosis, a condition affecting bone health.
The generous protein content in milk plays a vital role in building and preserving muscle mass. Moreover, milk contains oligosaccharides, acting as nourishment for beneficial bacteria in the colon, thereby supporting a healthy intestinal microbiota.
Milk’s substantial supply of vitamin B complex contributes to optimal neurological functioning. Additionally, the amino acids present in whole milk have anti-hypertensive properties, potentially aiding in the regulation of high blood pressure.
Furthermore, whole milk retains essential fat-soluble vitamins A, E, K, and D naturally found in milk fat. In contrast, skim milk lacks these vital nutrients due to its fat-free composition. (2, 3)
What is lactose intolerance?
Lactose intolerance (LI) is a condition affecting the mucosa of the small intestine, which hinders the digestion and absorption of lactose from the diet. This is typically caused by either low activity or the non-production of the lactase enzyme, also known as β-D-Galactosidase, in the body. (5)
What happens if lactose intolerant people consume regular milk?
LI presents various symptoms, including flatulence, abdominal discomfort, a feeling of swelling, bloating, nausea, borborygmus (stomach rumbling), vomiting, constipation, and watery diarrhea with acidic stools.
In severe cases, perianal roasting, dehydration, and metabolic acidosis may also occur, potentially leading to malnutrition.
Diarrhea in lactose intolerance arises from the lack of lactose absorption or utilization in the small intestine.
The unabsorbed lactose increases the local osmolarity, attracting water and electrolytes to the mucosa, leading to intestinal dilatation and accelerated transit, further exacerbating malabsorption.
As lactose accumulates in the colon, the intestinal microbiota ferments it, producing short-chain organic acids like acetic, butyric, and propionic acids, as well as gasses like methane, carbon dioxide, and hydrogen.
These gasses are responsible for flatulence, distension, and abdominal pain. The formation of organic acids also leads to the acidification of feces, causing liquid stools and more abdominal distension, along with perianal hyperemia. (5)
Other FAQs about Milk that you may be interested in.
Why does lactose free milk taste sweet?
Why does milk chocolate melt faster?
Why does milk give me diarrhea?
Conclusion
In this brief guide, we have addressed the query, “why does lactose free milk last so long?” We have also discussed “Is lactose free milk sweeter than regular milk?” and How to tell if lactose free milk has gone bad?”
Hope you found this blog useful, if you have any questions, please let us know
Citations
- Mahoney, R. R. Enzymes Exogenous To Milk In Dairy Technology | Beta-d-Galactosidase. Encyclopedia of Dairy Sciences, 907–914. 2002.
- Adda Bjarnadottir, Kelli McGrane, How Long Is Milk Good for After the Expiration Date? Them. Healthline Media LLC. 2020.
- Lu, M., & Wang, N. S. Spoilage of Milk and Dairy Products. The Microbiological Quality of Food, 151–178. 2017.
- Centers for Disease Control and Prevention [CDC]. Food Poisoning Symptoms 2022.
- Silva, A. R. A., Silva, M. M. N., & Ribeiro, B. D. Health Issues and Technological Aspects of Plant-based Alternative Milk. Food Research International, 108972. 2020.
