Here’s another little lactose tidbit people may find useful: Most cheeses have little, if any, lactose, because the whey is separated out in the cheese (curd) making process. Generally, the harder the cheese, the less lactose. The best way to tell is to look at the label: If the cheese doesn’t have any carbohydrates, then it doesn’t have any milk sugar (lactose)!

Similarly, whey — often found in baked and convenience foods — is a concentrated form of lactose. (Or as I like to call it, a gut bomb.)

So both camps were kinda right. If all the bacteria were killed off from freezing when making frozen yogurt, lactose-intolerant people could still eat it in relative comfort since most of the lactose has been digested already, but wouldn’t get the added benefit of adding some live cultures to their gut.

Cool, good to know!