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Lactose-free, high protein, milk alternative
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Lactose-Free High-Protein Milk (240 g) has 125 calories. That works out to 52 calories per 100 g. It contains 10.8 g of carbs, 15.6 g of protein, 2.4 g of fat and 0 g of fiber. Its 1.7 µg of B12 covers 70% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 240 g
125
KCAL / 240G
Carbs
10.8g
· 4% DV
Protein
15.6g
· 31% DV
Fat
2.4g
· 3% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 34% · Protein 49% · Fat 17%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 125 kcal | |
| Total fat | 2.4 g | 3% |
| Saturated fat | 1.44 g | 7% |
| Trans fat | 0 g | |
| Sodium | 108 mg | 5% |
| Total carbohydrate | 10.8 g | 4% |
| Fiber | 0 g | 0% |
| Protein | 15.6 g | 31% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 240 g | 125 kcal |
| 100 g | 100 g | 52 kcal |
| 1 serving (small) | 100 g | 52 kcal |
| 1 cup (small) | 180 g | 94 kcal |
| 1 piece (medium) | 200 g | 104 kcal |
| 1 serving (medium) | 200 g | 104 kcal |
| 1 bottle (medium) | 250 g | 130 kcal |
| 1 cup (large) | 300 g | 156 kcal |
| 1 can (large) | 330 g | 172 kcal |
| 1 pack (large) | 500 g | 260 kcal |
Calculated from 52 calories per 100 g.
Lactose-free high-protein milk is commonly made by adding lactase to break down lactose, then increasing the protein concentration through filtration or added milk proteins. The exact process varies by product, so the ingredient list can show which approach a particular brand uses.
Yes, many people with lactose intolerance can drink lactose-free high-protein milk because its lactose has been broken down. It still contains milk proteins, though, so it is not suitable for someone with a cow’s-milk allergy.
Yes, lactose-free high-protein milk can taste slightly sweeter than regular milk. Breaking lactose into simpler sugars makes sweetness more noticeable, and a higher protein concentration may also give it a fuller texture.
No, lactose-free high-protein milk is not automatically equivalent to a protein shake. It is a milk drink with more protein than standard milk, while protein powders are concentrated supplements; which one fits a meal or workout depends on what you need.
Yes, lactose-free high-protein milk can be steamed and frothed for coffee. Its protein helps form foam, although the result varies with the product and heating method. Add it gradually to very acidic coffee to reduce the chance of curdling.
Yes, lactose-free high-protein milk works in many recipes that call for milk, including pancakes, sauces, and custards. Strong or prolonged heating can change its texture, so stir it in well and avoid boiling it hard.
Yes, it can be used to make yogurt if it contains live starter cultures after preparation. Extra protein may make the yogurt thicker, but heating and fermentation can affect the texture, so results may differ from yogurt made with ordinary milk.
After opening, keep lactose-free high-protein milk refrigerated with the cap tightly closed. Follow the package’s guidance for how soon to use it, and discard it if it develops an off smell, unusual lumps, or a swollen container.
Yes, lactose-free high-protein milk can be frozen, but it may separate or become grainy when thawed. Thaw it in the refrigerator and shake it well; the changed texture is usually less noticeable when it is used in cooking.
Yes, children who can drink cow’s milk can generally have lactose-free high-protein milk, but lactose-free does not mean milk-allergy-free. For infants and young children, use an age-appropriate milk and ask a pediatrician if a special diet is needed.
Vitamins
B12
1.68µg · 70% DV
B5
2.16mg · 43% DV
B2
0.43mg · 33% DV
Biotin
7.2µg · 24% DV
Minerals
Phosphorus
228mg · 33% DV
Calcium
288mg · 29% DV
Iodine
38µg · 25% DV
Zinc
1.92mg · 17% DV
Potassium ⭐
360mg · 11% DV
Sodium
108mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 125 calories in 1 cup (medium) (240 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Lactose-free high-protein milk is dairy milk with the lactose removed or broken down and a higher protein content than standard milk. It keeps the familiar mild, creamy character of milk, making it easy to drink on its own or use in place of regular milk in cereal, porridge, coffee, smoothies and baking. It is commonly served chilled, though it can also be warmed for drinks and recipes.
With 6.5 g of protein per 100 g, it can be a convenient choice for anyone looking to add more protein to breakfast or a snack while avoiding lactose. It is still made from milk, so it is not a plant-based alternative. Pair it with fruit or unsweetened oats for a simple snack, and check the label if you want to avoid added sugar.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.44g
MONOUNSATURATED
0.48g
POLYUNSATURATED
0.07g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.