Many (most, really) cheeses actually only have very slight trace amounts of lactose. This is because the fermentation process of cheese uses the lactose carbohydrate as fuel, and most cheeses are left with 0% carbohydrates in them.
One disorder that is sometimes confused with lactose intolerance, however, is milk allergy. This doesn't have anything to do with lactose, but is an allergy to the proteins found in milk, and by extention, milk-based products.



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