Andy Montoya
Lactose intolerance is a common digestive issue that affects around 65% of the global population. It occurs when the body lacks the enzyme lactase, which is needed to break down lactose, a sugar found in milk and other dairy products. While some people with lactose intolerance may need to avoid dairy altogether, others can still enjoy cheese, as it is naturally low in lactose. The cheesemaking process involves removing the whey from the curds, and since whey contains more lactose than curds, this step removes a significant amount of lactose. Additionally, during the maturation process, the remaining lactose is converted into lactic acid, further reducing its lactose content. Aged, hard cheeses, such as Cheddar, Swiss, and Parmesan, are considered virtually lactose-free, while softer, fresher cheeses like cottage cheese and feta have slightly higher lactose levels but are still much lower than milk. For those who are highly sensitive to lactose, there are also non-dairy cheeses made from plants or cultured yogurt that are completely lactose-free.
Is Lactose-Free Cheese Still Dairy?
| Characteristics | Values |
|---|---|
| Is lactose-free cheese dairy? | Yes, lactose-free cheese is still considered a dairy product. |
| What is lactose-free cheese? | Lactose-free cheese is cheese that has been aged and contains little to no lactose. |
| Why is lactose-free cheese low in lactose? | During the cheesemaking process, the milk is thickened and the whey (liquid) is drained from the curds (solids). Since the whey typically contains more lactose than the curds, draining the whey removes a significant amount of lactose from the final product. Additionally, the longer a cheese is aged, the more time bacteria have to break down the remaining lactose, further reducing its lactose content. |
| Examples of lactose-free cheese | Hard, aged cheeses like Swiss, Parmigiano Reggiano, cheddar, colby, mozzarella, and Monterey Jack are considered to be virtually lactose-free. |
| Are there non-dairy lactose-free cheese options? | Yes, there are varieties of "cheese" made without dairy that contain no lactose, such as yogurt cheese. |
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What You'll Learn
Lactose-free cheese is made from dairy
The cheesemaking process involves thickening milk and draining the whey (liquid) from the curds (solids). Since whey typically contains more lactose than curds, this step removes a significant amount of lactose from the final cheese product. Additionally, during the maturation process, the remaining lactose in the cheese changes into lactic acid, further reducing the lactose content.
Hard, aged cheeses such as cheddar, Swiss, parmesan, and gouda are examples of cheeses with very low lactose content. These cheeses have been aged for long periods, allowing the bacteria in the cheese to break down and remove most of the lactose. Soft, fresh, and processed cheeses like cottage cheese, ricotta, and burrata contain more lactose than hard cheeses, but still significantly less than milk.
For those who are lactose intolerant, there are options for enjoying cheese without experiencing uncomfortable symptoms. Lactose-free cheese, made from dairy, can be a great option for those who are sensitive to lactose. Additionally, yogurt cheese, made from active yogurt cultures, acidophilus, and bifidus, removes milk sugars during the cheesemaking and aging process, resulting in a lactose-free product.
It's important to note that lactose intolerance affects everyone differently, and some people may be more sensitive to lactose in dairy products. It's always recommended to consult a healthcare professional or a dietitian for personalized advice and to determine the appropriate amount of lactose that can be tolerated.
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Lactose-intolerant people can eat some cheese
Lactose intolerance is a common digestive condition that occurs when the body lacks the enzyme lactase, which is needed to break down lactose, a sugar found in milk and other dairy products. While it may seem that lactose-intolerant people need to avoid all dairy products, this isn't always the case. Many types of cheese naturally have very low or non-measurable amounts of lactose, making them suitable for lactose-intolerant individuals.
The amount of lactose in cheese varies, and it is important to choose carefully. Hard, aged cheeses, such as Swiss, Parmesan, and cheddars, are generally lower in lactose. Other low-lactose cheese options include Havarti, Muenster, Camembert, Limburger, and feta cheese made from goat or sheep's milk. These cheeses have a lactose content ranging from 0.1% to 2%, which is significantly lower than that found in milk.
The cheesemaking process plays a crucial role in reducing lactose content. During cheesemaking, the milk is thickened, and the whey (liquid) is drained from the curds (solids). Since whey typically contains more lactose than curds, this step removes a significant amount of lactose. Additionally, the longer a cheese is aged, the more time bacteria have to break down the remaining lactose, further lowering its content.
For lactose-intolerant individuals who wish to consume cheese, starting with small portions of hard, aged cheeses is recommended. Gradually increasing the amount of cheese consumed allows individuals to listen to their bodies and determine their tolerance levels. If symptoms of lactose intolerance occur, taking a lactase supplement shortly after consuming dairy may help alleviate discomfort.
While lactose-intolerant people can enjoy some cheeses, it is important to remember that sensitivity to lactose varies among individuals. Some people with severe lactose intolerance may not tolerate any dairy products, while others may be able to consume small amounts of lactose without experiencing symptoms. It is always advisable to consult a healthcare professional or a dietitian for personalized guidance on managing lactose intolerance and ensuring a well-balanced diet.
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Lactose-free cheese is low in lactose
During the cheese-making process, milk is thickened and the whey (liquid) is drained from the curds (solids). Since whey typically contains more lactose than curds, draining the whey removes a significant amount of lactose from the final product. Additionally, the longer a cheese is aged, the more lactose is broken down by bacteria, further reducing its lactose content.
Hard, aged cheeses such as Swiss, Parmesan, Cheddar, and Colby are considered virtually lactose-free. Other low-lactose cheese options include cottage cheese, feta cheese, and goat or sheep's milk cheeses. These varieties typically contain less than 2% lactose, making them suitable for most people with lactose intolerance.
For those who want to avoid dairy completely, there are also non-dairy cheese options available, such as yogurt cheese, which is made from active yogurt cultures and removes milk sugars during the cheesemaking process. However, it's important to note that not all lactose-intolerant individuals need to eliminate dairy entirely. By gradually introducing small amounts of dairy into their diet, some people may be able to tolerate up to 12 grams of lactose per day without experiencing any symptoms.
In summary, lactose-free cheese is characterised by its low lactose content, typically achieved through the cheesemaking process and ageing. These cheeses provide an enjoyable option for individuals with lactose intolerance, allowing them to consume dairy without experiencing discomfort.
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Lactose-free cheese is made with bacteria
Lactose-free cheese is still considered a dairy product. Lactose-free cheese is made with bacteria that breaks down the lactose present in milk into lactic acid. This process is essential for cheesemaking as it aids in acidification, flavour development, curd formation, and preventing the growth of harmful microbes.
During the cheesemaking process, milk is thickened, and the whey (liquid) is drained from the curds (solids). Whey typically contains higher levels of lactose compared to curds. By removing the whey, a significant portion of lactose is eliminated. The remaining lactose in the curds is then slowly metabolized by the bacteria over time, resulting in further reduction of lactose content.
The type of cheese also plays a role in its lactose content. Soft and fresh cheeses, such as Brie, cottage cheese, and ricotta, tend to have higher lactose levels due to their higher moisture content. On the other hand, hard and dry cheeses like cheddar, Swiss, and Parmesan have lower lactose levels as they contain less moisture. Additionally, aged cheeses have lower lactose levels as the lactose is converted into lactic acid during the aging process.
Some specific examples of low-lactose cheeses include Havarti, with a lactose range of 0.1% to 2%; Limburger, with about 2% lactose; and Feta, with only between 0.5% and 1.5% lactose. Hard cheeses like cheddar, Swiss, and Parmesan are also considered virtually lactose-free.
For individuals with lactose intolerance, lactose-free cheese provides an option to enjoy dairy products without experiencing digestive discomfort. Lactose intolerance is caused by a deficiency in the lactase enzyme, which is responsible for breaking down lactose in the digestive system. By choosing lactose-free cheese, individuals with this condition can still include dairy in their diet while managing their symptoms effectively.
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Lactose-free cheese is made with lactase supplements
Lactose-free cheese is a great option for those who are lactose intolerant but still want to enjoy dairy products. Lactose intolerance occurs when the body doesn't produce enough of the enzyme lactase, which is responsible for breaking down lactose, a sugar found in milk, cheese, and other dairy products.
While some people with lactose intolerance may need to avoid dairy products entirely, others can still enjoy cheese in moderation, especially aged and hard cheeses like Swiss, parmesan, and cheddars, which are lower in lactose. Soft, creamy cheeses can also contain low levels of lactose and may be tolerated by some individuals with lactose intolerance.
For those who want to take a step further in reducing lactose content, lactose-free cheese is an option. Lactose-free cheese is made with lactase supplements, which are added to break down the lactose in the dairy product. This makes it easier for people with lactose intolerance to digest and absorb the cheese.
While it may seem challenging to make lactose-free cheese, it is possible. One approach is to remove the lactose from milk or cream and then process it into cream cheese. This method, however, presents a challenge as the bacteria in cottage and cream cheese cultures consume lactose and produce lactic acid. Without lactose, these bacteria don't produce lactic acid, and curdling doesn't occur. An alternative approach is to use cultures that don't belong to the Lactococcus genus or even use lactic acid directly instead of a culture. "Farmer's Cheese," for example, is a cultureless cheese made with milk and vinegar.
Additionally, some people have suggested adding crushed lactase pills to cheese to make it lactose-free. However, determining the right amount of lactase pills to add can be challenging, and it may not be a feasible solution for thicker dairy products like cream. Overall, while there are some complexities and challenges, it is possible to make lactose-free cheese using lactase supplements, providing an option for those with lactose intolerance who wish to enjoy dairy products.
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Frequently asked questions
Yes, lactose-free cheese is still considered a dairy product. Lactose-free cheese is made by removing the whey from the curds, which reduces the amount of lactose in the cheese.
Many hard cheeses are considered to be lactose-free due to the cheesemaking process. Examples include Cheddar, Colby, Swiss, Mozzarella, Monterey Jack, and Parmigiano Reggiano.
Yes, lactose-intolerant people can eat lactose-free cheese without experiencing any adverse symptoms. However, the tolerance level varies from person to person, so it is important to monitor your body's response and consult a doctor or dietitian if needed.
