The lactose and galactose content of milk fats and suitability for galactosaemia

Abstract

IntroductionButter oil, ghee and butter are theoretically low in lactose. All three products are high in milk fat; butter oil and ghee contain approximately 99.3% fat and butter around 80% fat. We report the lactose and galactose content of butter, ghee, and butter oil and assess their suitability in a low galactose diet. MethodsA total of 12 samples (butter oil n=5, ghee n=5, butter n=2) were analysed by High-Performance Anion Exchange Chromatography with Pulsed Amperometric Detection (HPAEC-PAD) technology used to perform lactose and galactose analyses. ResultsButter oil and ghee were consistently low in lactose and galactose. Butter oil analysis: lactose, 0.47 to 3.08mg/100g; galactose, <0.05 to 2.28mg/100g. Ghee analysis: lactose, <0.05 to 2.9mg/100g; galactose, <0.05mg to <1.0mg/100g. Butter analysis: lactose 685 to 688mg/100g; galactose, 1.3mg to 1.6mg/100g. ConclusionsButter oil (commonly used in food industry) and ghee contain minimal lactose and galactose and so are permitted in a UK galactosaemia diet. Butter is considered too high in lactose and is unsuitable in a low galactose diet.