Editing Milk (section)

===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 [[ultrafiltered milk|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.<ref name=Peterson2015>{{cite web |last=Peterson |first=Hayley |url=http://www.businessinsider.com/coca-cola-fairlife-milk-review-2015-2#ixzz3Xn6oKt23 |title=We tried Coca-Cola's new milk that costs twice as much as regular{{nbsp}}– here's the verdict|work=Business Insider|date=February 3, 2015|access-date=April 19, 2015|archive-url=https://web.archive.org/web/20150424050647/http://www.businessinsider.com/coca-cola-fairlife-milk-review-2015-2#ixzz3Xn6oKt23|archive-date=April 24, 2015|url-status=live}}</ref> 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]].<ref>{{cite web |url=http://www.nationaldairycouncil.org/nationaldairycouncil/nutrition/products/product_yogurt.pdf |archive-url=https://web.archive.org/web/20051026104232/http://www.nationaldairycouncil.org/nationaldairycouncil/nutrition/products/product_yogurt.pdf |archive-date=October 26, 2005 |title=Yogurt and Other Cultured Dairy Products |publisher=National Dairy Council |date=2000}}</ref> Another milk with ''[[Lactococcus lactis]]'' bacteria cultures ("[[buttermilk|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.<ref>{{Cite book |author=[[Irma S. Rombauer|Rombauer, Irma S.]] and Marion Rombauer Becker |title=The Joy of Cooking |publisher=Bobbs Merrill |year=1975 |page=533 |isbn=978-0-672-51831-7|title-link=The Joy of Cooking |edition=Revised}}</ref>