Lactose intolerance

Naturally, as humans age, their lactase level decreases, resulting in relative lactose intolerance, differing individually.

Lactose levels in cheese may differ depending on the conditions of processing and ripening. Lactose levels in Gouda, Edam and Cheddar cheese may vary from insignificant to significant. Cheese produced in one area of England where the manufacturing process is standardised and guaranteed, may have guaranteed lactose levels of below 0.003%.[1]

Average lactose contents in various food stuffs (Souci, SW et al, Food Composition and Nutrition Tabels, 5th edition. Medpharm Scientific Publishers Stuttgart)

• 68.2% dried whey (whey powder)
• 50.5% dried skimmed milk (milk powder)
• 44.2% dried butter milk
• 35.1% dried milk, whole (milk powder)
• 12.8% condensed milk (skimmed)
• 12.5% condensed milk (min. 10% fat)
• 10.2% condensed milk (sweetened)
• 9.2% condensed milk (min. 7.5% fat)
• 7.0% human milk
• 6.6% human milk, transitional (6-10th day post partum)
• 6.2% mare's milk (horse milk)
• 6.1% donkey milk
• 4.9% buffalo milk
• 4.8% camel milk
• 4.8% cow's milk (skimmed milk; 0.07% fat)
• 4.7% whey
• 4.6% cow's milk (1.5 to 1.8% fat)
• 4.6% cow's milk (3.5% fat consumers milk)
• 4.6% ewe's milk (sheep milk)
• 4.5% cow's milk (whole, raw)
• 4.2% goat's milk
• 4.1% cream (min. 10% fat)
• 4.0% buttermilk
• 3.4% fresh cheese (50% fat in dry matter)
• 3.3% cream (min. 30% fat)
• 3.3% yoghurt, reduced fat (1.5 - 1.8% fat)
• 3.3% cottage cheese
• 3.2% yoghurt (min. 3.5% fat)
• 3.2% quark, fresh cheese (from skimmilk)
• 2.7% quark, fresh cheese (20 - 40% fat in dry matter)
• 2.6% fresh cheese (60 - 85% fat in dry matter)
• 0.6% butter
• 0.5% feta cheese (45% fat in dry matter)
• 0.3% cheddar cheese
• 0.3% ricotta cheese
• 0.1% camembert cheese (50 fat in dry matter)
• 0.1% Edam cheese
• 0.1% Brie cheese
• 0.06% parmesan cheese