On 22 Mar 2006 09:01:09 -0800, mic_heath@hotmail.com wrote:
>Please do not give up on real cheese! Go to www.heinis.com as they make
>all natural cheese products and are lactose free. Lactose is a milk
>sugar that is naturally occurring in milk. Lactose requires specific
>enzymes to be broken down in the intestines and can create digestive
>discomfort in individuals who lack the specific enzymes, a condition
>known as "Lactose Intolerance". During culturing of milk for
>cheesemaking, the starter milk cultures metabolize the lactose and
>convert it into lactic acid. The rate of depletion of lactose depends
>on the amount of culture present and the aging of the cheese. Natural
>cheese products are lactose free by definition (contain less than 0.5 g
>per serving or less than 0.10%) within the days required to leave the
>warehouse and enter the market. Lactose continues to diminish and is
>effectively 0 on any aged or sharp cheese products such as cheddar or
>swiss. The Yogurt Cultured Cheese varieties are also lactose free
>products. Many people who report suffering lactose intolerance say
>that they have been able to eat Heini's Yogurt Cultured Cheese
>without any adverse effects, in fact, the probiotic acidophilus and
>bifidium cultures fortified in the cheese provide good digestive health
>benefits to everyone.
I'm aware that well aged cheeses have less lactose that non-aged
cheeses, and the yogurt also has less lactose. I'm also quite
sensitive to lactose and lactase enzymes reduce the symptoms
but do not appear to totally eliminate them which may be a result
of timing the comsumption of lactose with lactase.
It seems to me that if manufacturers advertised low or no lactose
in a product that the public would normally expect to have lactose
their sales of said product would increase.
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