"Rich, Savory, Real Milk Flavor"... Korea's First Lactose-Free Milk Marks 20th Anniversary

20th Anniversary of Maeil Dairies' "Easier to Digest Milk"
Korea's First Patented Lactose Removal Technology... Milk Without Added Sweetness

Maeil Dairies' "Easier to Digest Milk" is celebrating its 20th anniversary this year. Maeil Dairies introduced lactose-free milk in 2005, even before lactose intolerance became widely recognized as a condition that causes discomfort after consuming milk. Milk contains casein, a type of protein, and lactose, a carbohydrate composed of glucose and galactose. People who lack the enzyme lactase, which breaks down lactose in the body, experience discomfort after drinking milk.

Maeil Dairies developed the country's first patented "UF (Ultra Filtration)" technology, which uses a fine filter to remove only the lactose. Typically, lactose-free milk is produced by adding the enzyme lactase, which breaks down lactose into the simple sugars glucose and galactose, resulting in a noticeably sweeter taste.

However, Maeil Dairies' UF process uses a fine filtration membrane to separate only the lactose, preserving the natural, savory flavor and nutrition of milk without added sweetness. Compared to regular milk, it also contains less sugar and fewer calories.

Maeil Dairies was also the first in Korea to conduct a human clinical trial with Korean adults, proving that drinking lactose-free milk, as opposed to regular milk, helps alleviate discomfort caused by milk consumption.

To mark the 20th anniversary of "Easier to Digest Milk," Maeil Dairies is launching a brand advertising campaign titled "UF is Science." The campaign features two commercials: the first, "Law 1: Zero Lactose Theory," highlights that "Easier to Digest Milk," produced using the UF process, contains 0g of lactose and is lower in sugar and calories. The second, "Law 2: Preservation of Milk Flavor," emphasizes that the UF process preserves the original, savory, and mild taste of milk without added sweetness.