Why is it that Lactose free milk products have a HUGE shelf life compared to their “normal” milk products?
Why is that? I’ve wondered why and recently that came up at the office and no one knew the answer. No that isn’t a water cooler topic around the office, we actually had a case involving a Dairy and the lunch time conversation that started regarding the case sort of went off into a tangent about why Lactose free milk has a much longer “Milk must be sold by” date than normal milk.
No one knew the answer why… is it in the Lactose free processing part?
Discuss amongst yourselves…. let me know if you determine why. (or you can argue the merits of Paris Hilton’s jail term…whatever strikes your fancy tonight if reruns on TV aren’t enough entertainment for you)