{"id":38428,"date":"2020-06-29T10:59:21","date_gmt":"2020-06-29T14:59:21","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=38428"},"modified":"2020-09-29T14:25:36","modified_gmt":"2020-09-29T18:25:36","slug":"ask-an-expert-whats-the-deal-with-lactose-in-cheese","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/ask-an-expert-whats-the-deal-with-lactose-in-cheese\/","title":{"rendered":"Ask the Monger: What’s the Deal with Lactose in Cheese?"},"content":{"rendered":"
Photo: Merry Goat Round by Mark Ferri<\/em><\/h6>\n

\"\"<\/a> What\u2019s the deal with lactose in cheese?<\/p>\n

\"\"<\/a> Lactose is a type of sugar naturally present in milk. It accounts for around 5 percent of what makes milk milk<\/em> in the case of the most popular cheesemaking milks: cow\u2019s, goat\u2019s, and sheep\u2019s. This means lactose is the second-most prominent component of milk behind water. <\/p>\n

When we consume lactose two possible digestive journeys can occur: One entails the lactose molecule being clipped in half into its substituent pieces (glucose and galactose, a.k.a. sugars) by an enzyme called lactase, a process which happen sin the small intestine. From there, our bodies absorb these simpler sugars and use them for energy.<\/p>\n

The second possible journey is a bit more tumultuous. If you\u2019re lactose intolerant it means you don\u2019t produce the necessary levels of the lactase enzyme\u2014or worst-case scenario, you don\u2019t produce any lactase at all. With insufficient enzymes to break it down, the lactose continues intact and travels into the large intestine. There, your gut microbes begin to ferment this sugar. And just like in other fermentation processes, your microbes produce various compounds\u2014acid, gas, etc. As you might imagine, those resulting compounds can cause some digestive distress.<\/p>\n

What does all this mean for lactose intolerant folks who want to consume cheese? They\u2019re in luck! The vast majority of cheeses contain virtually no residual lactose. Many cheeses are made by adding starter culture bacteria to milk. These bacteria are known as lactic acid bacteria; they ferment lactose into lactic acid. This process is not only crucial for cheese flavor and texture, but it also means that the lactose disappears during fermentation before anyone has a chance to consume the cheese.<\/p>\n

With this being said, some cheeses are prone to having higher lactose content than others. Some cheeses, such as fresh uncultured cheeses like queso fresco and ricotta, don\u2019t have starter culture added to them, so there\u2019s residual lactose. When in doubt, it\u2019s always best to check the label! If you see an amount listed under the \u201cSugars\u201d heading, it\u2019s probably lactose. Also, be wary of cheeses made with additional milk or cream, both lactose-heavy ingredients. Lucky for us, many cheese producers are catching on and will now declare \u201cLactose-Free\u201d somewhere on the label to help guide consumers.<\/p>\n","protected":false},"excerpt":{"rendered":"

Lactose is the second-most prominent component of milk behind water. But that doesn’t mean lactose intolerant cheese lovers are doomed.\u00a0<\/p>\n","protected":false},"author":1,"featured_media":38429,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[12],"tags":[24822,24824,24821,24815,3327,24820,24817,24818,24819,18542,24816,24823],"coauthors":[3316,810],"class_list":["post-38428","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ask-the-monger","tag-cheese-without-lactose","tag-ibs","tag-is-there-lactose-in-cheese","tag-lactase","tag-lactose","tag-lactose-in-cheese","tag-lactose-in-cows-milk","tag-lactose-in-goats-milk","tag-lactose-in-sheeps-milk","tag-lactose-intolerance","tag-lactose-intolerant","tag-science-of-lactose"],"acf":[],"yoast_head":"\nAsk the Monger: What's the Deal with Lactose in Cheese? - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Lactose is the second-most prominent component of milk behind water. 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