As far as I can tell I'm not lactose intolerant, but my dad is, so I drink regular milk and he "lactose-free". I have, however, noticed that lactose-free milk is just milk with the lactase enzyme inside, so while it prevents the lactose-intolerant response, it isn't actually lactose-free.
Anyway, I have always found this lactose-free milk to seem sweeter than normal milk. Having learned some about food chemistry, I'm now wondering if this is because the lactase packaged in the milk breaks down a disaccharide (lactose) into monosaccharides, i.e. into simpler sugars, before it is drunk and therefore tastes sweeter?
I know there are some chemists on this forum - is this right?