Low-Fat and Lactose-Free Dairy Products: Trends and Challenges

Year : 2026 | Volume : 15 | Issue : 01 | Page : 24 29
    By

    Tuba Iram,

  1. NPD Executive, Research and Development, CG Corp Global, (Wai Wai) Noodles, Gurgaon, Haryana, India

Abstract

Dairy products play a vital role in human nutrition, providing essential nutrients such as proteins, calcium, vitamins, and fats. However, increasing health concerns related to obesity, cardiovascular diseases, and lactose intolerance have significantly influenced consumer preferences worldwide. As a result, the demand for low-fat and lactose-free dairy products has grown rapidly in recent years, driven by the need for healthier and more digestible alternatives. Low-fat dairy products are developed by reducing or removing milk fat through processes, such as cream separation and standardization, aiming to lower calorie content while retaining nutritional value. On the other hand, lactose-free dairy products are produced primarily enzymatic hydrolysis of lactose using lactase, or through advanced membrane filtration techniques, making them suitable for lactose-intolerant individuals. Technological advancements, including the use of fat replacers, stabilizers, and innovative processing methods, have played a crucial role in improving the sensory and functional properties of these products. Despite these developments, several challenges persist, including alterations in taste and texture, higher production costs, and limited consumer awareness in certain regions. Additionally, maintaining product stability and shelf life remains a significant concern for manufacturers. Looking ahead, ongoing research in enzyme technology, product formulation, and personalized nutrition is expected to drive further innovation in this sector. . The expansion of health-conscious consumer markets, especially in developing countries, presents promising opportunities for the growth of low-fat and lactose-free dairy products. Overall, these products represent an important advancement in aligning dairy consumption with modern health and dietary needs

Keywords: Dairy processing, fat reduction, functional foods, lactose intolerance, lactose-free milk, low-fat dairy

[This article belongs to Research and Reviews : Journal of Dairy Science and Technology ]

How to cite this article:
Tuba Iram. Low-Fat and Lactose-Free Dairy Products: Trends and Challenges. Research and Reviews : Journal of Dairy Science and Technology. 2026; 15(01):24-29.
How to cite this URL:
Tuba Iram. Low-Fat and Lactose-Free Dairy Products: Trends and Challenges. Research and Reviews : Journal of Dairy Science and Technology. 2026; 15(01):24-29. Available from: https://journals.stmjournals.com/rrjodst/article=2026/view=243767


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Regular Issue Subscription Review Article
Volume 15
Issue 01
Received 21/03/2026
Accepted 31/03/2026
Published 01/04/2026
Publication Time 11 Days
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