• Wed 14th Aug 2019 - 2:39pm

    Keto 10X  If yogurts have so little lactose, why are some "lactose-free" varieties sold? There are two ways of elaboration that can give rise to these foods. On the one hand, when in the production process the enzyme lactase is added to yogurts to break the lactose, so that the resulting product is, above all, suitable for those cases of very extreme intolerances. The other option is that yogurt is made with what is known in the industry as fragmented milk, that is, the components of milk separately: on the one hand, the water of milk, on the other, proteins, lactose and fatty matter.


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