Lactose intolerance

An increasing number of people in Germany are affected to a greater or lesser extent by lactose intolerance (an intolerance to the main sugar found in milk).
This condition stems from a deficiency of the enzyme lactase, which is normally produced by the cells lining the small intestine. Lactase breaks down lactose into glucose and galactose, which are then absorbed by the intestine and enter the bloodstream to provide energy. If lactose reaches the large intestine undigested, it can cause discomfort. The usual symptoms are nausea, cramps, bloating and diarrhoea. They begin approximately 30 minutes to 2 hours after consuming foods containing lactose. The severity of the symptoms depends on the individual’s tolerance to lactose.
Focus on cheese:
The milk of all animals contains lactose. Sheep’s and goat’s milk contain approximately 4.8 g and 4.4 g, respectively, buffalo milk around 5 g of lactose per 100 g, and thus have a lactose content similar to that of cow’s milk (around 4.8 g of lactose per 100 g).
Fresh, processed and soft cheeses, as well as Pasta filata, may still contain lactose.
In contrast, products made using sour milk coagulation, such as Harzer, Quark and yoghurt are often well tolerated by affected individuals, despite their relatively high lactose content—this is due to the large quantities of lactic acid bacteria they contain, which continue to break down lactose in the human gut.
Schnittkäse and hard cheese, due to their maturation period, contain only traces of lactose, if any at all. During the production of these cheese varieties, the majority of the whey – and with it a significant proportion of the lactose – is drained off. During ripening, any remaining lactose—if present at all—is almost completely broken down by lactic acid bacteria into lactic acid; lactose-free status is therefore achieved through the natural process of ripening and is not, as is now practised and advertised by many manufacturers, artificially (through the addition of lactase).