MILKLAB Lactose Free Dairy Milk
Australia’s #1 lactose free milk in cafés - now perfected for cafe.
Learn MoreHigh protein, lower sugar*
MILKLAB Lactose Free is a high-performance barista dairy milk, developed in colLABoration with Australian dairy farmers and perfected for espresso coffee. More protein, lower sugar and better tasting than before - richer texture, creamier microfoam and the steam performance Australia’s best cafés rely on.
Where to find
RICH, CREAMY TEXTURE. BUILT FOR THE BARISTA.
At MILKLAB, raising the standard never stops. We're Australia's #1 lactose free milk in cafés - and we've pushed further, using ultrafiltration to increase protein and filter out lactose, without compromising taste. The result: high protein, lower sugar* than regular full cream milk, and in coffee, smoother texture and stronger stretch, built for high performance.
MILKLAB Lactose Free. Perfected for café.
Better by the numbers.
Superior taste and performance.
Still lactose free. Now with better nutrition, thanks to ultrafiltration - a gentle process that naturally boosts protein and reduces sugar, no additives needed.
MILKLAB LACTOSE FREE – NOW AVAILABLE FOR THE HOME BARISTA!
- Made with baristas. Made for home.
- Improved using ultrafiltration for a richer and creamier lactose free milk.
- High protein and lower sugar* for richer, creamier and more balanced coffee.
- Delivering an exceptional café experience at home.
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Got Questions?
Has MILKLAB Lactose Free changed?
Yes - we’ve perfected it via ultrafiltration. The new formulation has more protein (4.0g per 100ml) and less sugar (3.4g per 100ml), with richer texture and better performance in coffee. Same milk your café pours, made better.
How long does MILKLAB Lactose Free last in fridge?
Once opened, keep refrigerated store your MILKLAB Lactose Free below 4°C and consume within 5 days.
Is it suitable for home coffee machines?
Absolutely. It steams, stretches and pours exactly as it does in café.
What is ultrafiltration, and what does it do to the milk?
A natural filtration process that passes milk through a fine membrane, concentrating the protein and filtering out most of the lactose. A lactase enzyme then breaks down what's left - so the milk is completely lactose free, with no powders or additives.
Where does the milk in MILKLAB Lactose Free come from?
Our milk comes from farmers in Victoria and New South Wales, Australia.
Why does it perform better in coffee?
More protein means creamier, silkier microfoam and better stretch under steam. It’s the same principle baristas rely on with full cream milk - now in a lactose free milk.
Why does lactose free milk usually taste sweet?
Breaking down lactose into simpler sugars makes non-filtered lactose free milk taste sweeter. MILKLAB Lactose Free is different - ultrafiltration removes most of the lactose before it's ever broken down, so it doesn’t taste as sweet as regular lactose free dairy milk would.
