Lactose Reduction in Goat’s Milk Cheeses: Microbiological Processes and Opportunities for Small-scale Production

Jonas Martynas Liorančas, Aivaras Anužis, Eglė Purvaneckaitė

St. Ignatius Loyola College, Department of Health Sciences and Technologies, Kaunas, Lithuania

PUBLISHED IN – 1st International Online Conference on Innovations in Food Science and Technology „INNOFOOD 2025”

Keywords: lactose-free products, fermentation, sustainable food production.

Abstract:

Lactose intolerance affects approximately 70% of adults worldwide, and in Lithuania, consumer demand for lactose-free products remains insufficiently met. Although the market is dominated by large-scale producers, small farms have the potential to develop authentic and high-quality alternatives tailored to specific consumer needs. This study examined the production of sour goat’s milk cheeses, both unripened and matured, under retail farm conditions to evaluate changes in lactose content from raw milk to the final product. Lactose concentrations were measured with support from the National Institute for Food and Veterinary Risk Assessment (NIVRA). Fresh goat’s milk initially contained 4.5 ± 0.3 g/100 g of lactose, which consistently decreased during fermentation and maturation as a result of microbial activity. After one month of maturation, lactose levels in the cheese were reduced to below 0.1 g/100 g, confirming the product’s suitability for lactose-intolerant consumers. These findings demonstrate that traditional fermentation methods naturally degrade lactose, allowing small-scale producers to create lactose-free products without technological additives. The results highlight significant opportunities for expanding the lactose-free product segment by combining traditional production practices with scientific validation. In addition to nutritional and health benefits, such products contribute cultural and gastronomic value and strengthen local food systems. The study recommends enhancing cooperation with the restaurant sector, promoting short supply chains, and improving consumer communication about product qualities and heritage to increase competitiveness and consumer trust.

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