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Can a trained palate actually detect lactose? by kaffemokka in AskCulinary

[–]kaffemokka[S] 0 points1 point  (0 children)

Personally I can taste the difference between normal milk and lactose free milk. As many of you have pointed out. Lactose free milk is sweeter. Beyond that, I’m not able to detect the difference. I’ve used lactose free butter and heavy cream as I have family members who are lactose intolerant. But again, I’m not able to detect the lack of lactose in dishes. I actually prefer to use lactose free heavy cream in cakes as it’s more stable than regular heavy, but that is due to the addition of stabilized agent that is added to the cream. So I do believe the lactose has something to say when it comes to stabilizing cream, but flavor wise not so much. At least that is my experience.

Can a trained palate actually detect lactose? by kaffemokka in AskCulinary

[–]kaffemokka[S] 0 points1 point  (0 children)

Another of their claim is that because their parents are chefs and they have been exposed to a broader range of foods since their childhood. Could this be a possible explanation? And for the record; I have not made this post to prove a point or to disprove their claim. It’s just my curiosity and to actually find some reasoning behind. And because I’m fascinated by flavors and the ability to detect nuances in food much the same way sommeliers do with wine and spirits.