Lactaid REDUCED FAT MILK
Analysis updated September 2026 · How Scout scores
At a glance
Summary
Lactaid Reduced Fat Milk is minimally processed, retaining essential nutrients like calcium and protein while being suitable for lactose-intolerant individuals due to the addition of lactase enzymes. The fortification with vitamin D3 supports bone health, making it a nutritious choice without any harmful additives.
Key ingredients 4
Lactase enzymesGood
Lactase enzymes are added to help break down lactose, making the milk suitable for lactose-intolerant individuals. This enzyme is derived through fermentation processes and is generally considered safe. It enhances the digestibility of milk for those with lactose intolerance.
Benefits
Improves digestibility of milk for lactose-intolerant individuals, allowing them to enjoy dairy without discomfort.
Vitamin D3Good
Vitamin D3 is added to milk to enhance calcium absorption and support bone health. It is typically derived from lanolin or fish oil and is essential for maintaining healthy bones and immune function. Fortification helps prevent vitamin D deficiency, especially in populations with limited sun exposure.
Benefits
Enhances calcium absorption and supports bone health, reducing the risk of osteoporosis.
Reduced fat milkNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Benefits
Provides essential nutrients like calcium and protein, supporting bone health and muscle maintenance.
Vitamin A palmitateNeutral
Vitamin A palmitate is a synthetic form of vitamin A added to fortify milk. It is used to ensure adequate vitamin A intake, especially in reduced-fat products where natural vitamin A content is lower. While beneficial for maintaining vision and immune function, excessive intake can lead to toxicity.
Risks
Excessive intake of vitamin A can lead to toxicity, but this risk is minimal when consumed in fortified foods.
Benefits
Supports vision and immune function by providing an essential nutrient that may be reduced in low-fat dairy products.
Processing
Unprocessed or Minimally Processed Foods
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