Lactose is a sugar that occurs naturally in milk. The breakdown of lactose into lactic acid is one of the first chemical reactions that turn milk into cheese. So there are actually only trace amounts of lactose in cheese, making it the most suitable dairy product for people with lactose intolerance. The more aged the cheese, the lower those trace amounts of lactose will be.
That said some people still get tummy trouble after eating what I will refer to from now on as “cheese product”. It’s essentially the cheese-in-a-squeeze-tube or plastic squares in the dairy isle. I have no idea how these products are made, and honestly it’s no surprise they don’t sit so well…
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