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Reduction or elimination of lactose

Lactose-free milk can be produced by passing milk over lactase enzyme bound to an inert carrier. Once the molecule is cleaved, there are no lactose ill effects. Forms are available with reduced amounts of lactose (typically 30% of normal), and alternatively with nearly 0%. The only noticeable difference from regular milk is a slightly sweeter taste due to the cleavage of lactose into glucose and galactose. Lactose-reduced milk can also be produced via ultra filtration, which removes smaller molecules such as lactose and water while leaving calcium and proteins behind. Milk produced via these methods has a lower sugar content than regular milk. To aid digestion in those with lactose intolerance, another alternative is dairy foods, milk and yogurt, with added bacterial cultures such as Lactobacillus acidophilus ("acidophilus milk") and bifidobacteria. Another milk with Lactococcus lactis bacteria cultures (" cultured buttermilk ") often is used in cooking to replace the traditional use of naturally soured milk, which has become rare due to the ubiquity of pasteurization, which also kills the naturally occurring Lactococcus bacteria.