Lactose intolerance

 

Lactose intolerance is the inability to produce enough lactase, the enzyme needed to digest lactose, a sugar found in cow’s milk and dairy products.

As a result, the undigested lactose stays in the intestine causing gastrointestinal problems.

Since 2016 the European Union has asked to food producers to highlight food allergens in labels; milk is one of these food allergens, found in every cheese

Normally when a person eats something containing lactose, an enzyme in the small intestine lactase breaks it down into simpler sugar forms called glucose and galactose. These simple sugars are then called  easily absorbed into the bloodstream and turned into energy.

People with lactose intolerance do not produce enough of the lactase enzyme to break down lactose. Instead, undigested lactose sits in the gut and gets broken down by bacteria, causing gas, bloating, stomach cramps, and diarrhea

Lactose free cheese is produced by adding the enzyme lactase in milk in order to make it more digestible for intolerant people.

Doctors can test for lactose intolerance  by using a breath test or with an endoscopy.

Libera cheese, mozzarella, burrata, scamorza, butter, ricotta, goat cheese are the ideal options for people with lactose intolerance or for those who want a healthier  and quality product. You don’t have to avoid cheese and miss the important ingredients such as calcium and milk proteins in your diet, and enjoy its  delicious taste.

A part from lactose intolerance many people are intolerants to milk proteins, especially to cow’s milk.

Milk proteins of goat cheese are lighter to digest since they are smaller and can be easily assimilated;

also they have a higher content in calcium, so they are ideal for kids and elderly peole