To properly digest lactose, the enzymes β-galactosidase or lactase must break lactose into its components, glucose and galactose, in the small intestine. Around 65% of the world’s population has some form of lactose intolerance, in which they stop producing lactase around the age of 2, causing them to experience a variety of uncomfortable side effects after consuming dairy. However, lactose-free dairy products can be produced by adding lactase during the manufacturing procedure, and there has been a growing demand for these products.
Considering this, a collaborative study between UW–River Falls and UW–Madison is evaluating the processing parameters and economic feasibility of producing lactose-free ice cream. Grace Lewis is the PI on the UW–RF side and Chuck Nicholson and Scott Rankin are co-PIs on the UW side — both Lewis and Nicholson’s faculty positions are funded by the Hub. This project was funded by the Consortium for Extension and Research in Ag and Natural Resources and is titled “Lactose-Free Ice Cream: Evaluation of the Economic Feasibility and Physiochemical Properties.”
Last week, UW–RF students Danielle Stroinski, Ashley Gruman, and Nevaeh Bolinger traveled to UW–Madison to produce lactose-free ice cream with alterations in processing conditions. During the visit, students worked with Babcock Dairy Plant staff to package over 250 half gallons of ice cream. Now, they will measure the properties of the ice creams, such as melting rate, hardness, at UW-RF, while Nicholson and his team will conduct economic analysis at UW. Students also got to visit the Babcock Dairy cheese caves, taste fresh cheese curds, and enjoy much of what Madison has to offer.
Look below for photos from the day and a video from Lewis further explaining the project.
