The production of lactose-free cheese follows a path that mirrors traditional cheesemaking in most practical aspects, with subtle adjustments that make it suitable for lactose-intolerant consumers. This nuance was explained by Nikolay Chaplyuk, the chief technologist at Unagrande Company, during an interview with socialbites.ca. He pointed out that the core workflow—starting from milk preparation to the final texture and flavor of the cheese—remains familiar to professionals in the dairy industry, while incorporating precise steps to ensure lactose content is managed effectively.
He noted that the process for lactose-free mozzarella is almost indistinguishable from its conventional counterpart. The basic sequence begins with pasteurizing and normalizing premium milk to achieve the target fat content, which is essential for the desired mouthfeel and melt. After the milk is ripened in a specialized tank, it proceeds to the cheese facility where the curd is formed. There, the cheese is cooked with Italian yeast and rennet, which work together to develop the characteristic mozzarella texture and supple bite. Throughout this stage, careful temperature control, coagulation timing, and curd handling influence the final sliceability and stretch—the key attributes that consumers expect from mozzarella, whether lactose-free or not.
The technologist highlighted that a dedicated enzyme is employed in the preparation of lactose-free dairy products. This enzyme is designed to break down lactose completely, rendering the cheese suitable for those with lactose sensitivity while preserving the fundamental taste and nutritional profile. The aim is to strike a balance between achieving near-total lactose hydrolysis and maintaining the sensory qualities that define high-quality cheese, including aroma, creaminess, and a clean finish on the palate.
Chaplyuk emphasized that the underlying technology is straightforward in concept but demanding in execution. Implementing lactose-free cheese production requires meticulous attention to process consistency, ingredient quality, and equipment hygiene to ensure that the health benefits do not come at the expense of flavor or texture. The approach focuses on retaining the authentic character of fresh cheese while delivering a product that is easier on digestion for a broad range of consumers, and it relies on precise scientific steps rather than guesswork to achieve dependable results.
Before concluding, the technologist reminded readers that lactose, often referred to as milk sugar, is a natural component present in the milk of mammals. For people who experience lactose intolerance, dairy products can pose digestive challenges, making lactose-free options an important alternative. By applying targeted enzymatic treatment and controlled fermentation, producers can offer cheese that aligns with both nutritional considerations and culinary preferences, enabling people to enjoy dairy without compromising comfort or taste. This development reflects ongoing efforts in the dairy industry to expand dietary choices while maintaining quality and accessibility across markets in Canada, the United States, and beyond.