A longer period of acidification allows the protein chains to form even stronger bonds, which will result in a firmer curd — and ultimately a firmer cheese that can age longer. Therefore, it’s the harder, drier, and more aged cheeses that will be the safest to eat if you’re lactose intolerant. Fresher cheeses that are higher in moisture
This is why lactose intolerance rates among northern Europeans can go as low as 5% of adults while in some Asian communities, it can go as high as over 90%. In this lactose-filled world we live inMost babies will develop lactose intolerance temporarily, usually after a tummy bug. When this happens it can last anywhere from a few days to a few weeks, before your baby’s tummy recovers and starts to break down lactose again (NHS 2019a). Babies born with lactose intolerance have what’s called congenital lactase deficiency. Lactose is a sugar found in some dairy products. Lactase is an enzyme in the gut that is needed to break down lactose. Many adults have trouble digesting foods with lactose because their level of lactase goes down after childhood, which is normal. Lactose intolerance is NOT a food allergy. People with intestinal disease or injury may also n7RxF5.