What is yogurt without lactose?

yogurt, fermented food made of goat, cow or sheep milk, contains sugar called lactose that can be difficult to spend for those suffering from lactose intolerance. Yogurt without lactose is often produced without animal milk using alternatives such as coconut, almonds and soy milk. Some yoghurt manufacturers can mechanically separate lactose from yogurt to create yogurt without lactose, or can add lactase to milk to ease digestion for those with milk allergies and intolerance. Many of these yoghurt contain probiotics, good bacteria for the large intestine and the immune system to resemble traditional milk yogurt. This sugar is divided by lactase, natural enzyme in the body that most of these individuals do not produce enough themselves. Many alternative yoghurts for lactose sintlerance are made from milk alternatives such as soy or almond milk. Because these milk do not have lactose sugar, they cannot ferment or thicken as normal yogurt without pomor other sugar and food stabilizers.

In some cases, yoghurt manufacturers without lactose simply remove lactose from the yoghurt itself. Since yogurt needs some form of sugar to help with the fermentation process and production of probiotics, a small amount of sugar is added to these yoghurts. For those who suffer from less severe case of lactose intolerance, it is possible to consume yoghurt containing lactose that has added lactase to help distribute lactose. This makes it easier to ferment and good bacteria, because naturally occurring sugar is still present.

lactose -free yogurt can be easily used for cooking and recipes, such as Jej Creamy sauces or smoothies, without endangering taste or causing digestive upset. Probiotic content in yogurt without lactose can in some cases help to release the disturbance of digestive digestion because this form of good bacteria is neededin adequate quantities for breaking food and other substances. It is possible for an individual at home to produce his own yogurt without lactose, but that requires access to non -cure milk and yoghurt starting sets. If this option is used, it is important to prepare yoghurt in clean kitchen, as the problem can become a cross contamination of other food containing lactose.