Lactose free milk

Whole Fat Cow's Milk is a primary source of essential nutrients like calcium and protein. It is minimally processed, retaining its natural nutritional profile. The fat content supports the absorption of fat-soluble vitamins.

Lactase Enzyme is added to break down lactose, making the milk suitable for lactose-intolerant individuals. It is derived from non-animal sources, ensuring it is suitable for vegetarians. This enzyme enhances digestibility without altering the milk's nutritional value.

Vitamin A is added to support vision, immune function, and skin health. It is typically added in a bioavailable form to ensure effective absorption. This fortification compensates for potential dietary deficiencies.

Vitamin D3 is crucial for calcium absorption and bone health. It is added to milk to enhance its nutritional profile, especially in regions with limited sunlight exposure. This fortification helps prevent deficiencies common in many populations.

3.7% Milk Fat provides a creamy texture and flavor to the milk. It is a natural component of whole milk, contributing to its caloric content. While it adds richness, it should be consumed in moderation as part of a balanced diet.

Non-Fat Solids include proteins, lactose, and minerals, contributing to the nutritional value of milk. They are naturally present in milk and enhance its nutritional density. This component ensures a consistent quality and nutritional profile.