Our MinusL Milk
For MinusL milk we use milk exclusively from our member milk-farmer suppliers. Predominantly family-run operations, most of the farms are located in southern Germany.
How is MinusL Milk made?
Freshly milked on the farms, the milk is immediately cooled first and stored in large milk tanks. Milk tankers collect the milk from our milk suppliers and bring it to our dairy by the fastest route. Once the milk has arrived at our dairy it is tested in terms of various quality criteria, purified and heated. Up to this point there is no difference between producing lactose-free milk and conventional milk.
Now comes the decisive step: an enzyme called lactase is added to the milk. Lactase breaks down the lactose in milk into its two natural component sugars, glucose and galactose – a step that normally takes place within the human body, but is only performed to an insufficient extent in the case of people with a lactose intolerance. Thanks to this production process, even people displaying a lactose intolerance can drink milk again. The benefit: when it is not refrigerated or opened the milk has a long shelf life, – over 3 months – making it optimally suitable for keeping reserves. Special ultra-high temperature (UHT) processing makes this possible. The milk is heated to at least 135°C for a few seconds, then immediately cooled down again. The milk is nearly bacteria-free as a result, which preserves it longer.
* Laktose < 0,1g / 100g