The ability to drink milk or consume dairy products depends on an individual's lactose tolerance.
Lactose is the primary sugar found in milk, and its digestion requires an enzyme called lactase, which breaks down lactose into simpler sugars for absorption.
So why can't some people digest milk but can eat other dairy products?
It doesn't happen to everyone
Some people naturally produce enough lactase throughout their lives and can easily digest lactose, making them lactose tolerant.
However, others experience a reduction in lactase production after infancy, leading to lactose intolerance.
Lactose intolerance is more common in adulthood and varies among individuals and ethnic groups.
It also acts differently in cheeses
People with lactose intolerance may experience digestive discomfort, such as bloating, gas, diarrhea, or stomach cramps, after consuming dairy products containing lactose.
However, when milk is used to make cheese, some lactose is removed or converted during the cheese-making process.
Most cheeses have lower lactose content compared to milk because the lactose is either drained off with the whey (liquid portion of milk) or converted into lactic acid during fermentation.
The longer the cheese is aged, the more lactose is broken down, resulting in lower lactose levels.
As a result, some lactose-intolerant individuals can tolerate certain types of cheese without experiencing significant digestive issues.
Hard cheeses, such as cheddar, Swiss, and Parmesan, tend to have lower lactose content and may be better tolerated than softer or fresh cheeses.
