This is silly (Score: 0) by Anonymous Coward on 2014-12-15 19:42 (#2VZ2) In the fermentation of milk into cheese, the lactose is consumed by the bacteria. Well, most of it, and presuming simple fermentation practices. So what developing lactose tolerance did was allow some of the milk to be consumed before turning it into cheese. And allow the development of cheeses where milk or cream was re-added at a late stage of the process. Re: This is silly (Score: 1) by evilviper@pipedot.org on 2014-12-19 03:06 (#2W3Y) Hard dry cheeses are quite a bit lower in lactose than, say, milk, but most other types are not: http://www.stevecarper.com/li/list_of_lactose_percentages.htmAnd "less lactose than milk" is still nowhere near lactose-free.
Re: This is silly (Score: 1) by evilviper@pipedot.org on 2014-12-19 03:06 (#2W3Y) Hard dry cheeses are quite a bit lower in lactose than, say, milk, but most other types are not: http://www.stevecarper.com/li/list_of_lactose_percentages.htmAnd "less lactose than milk" is still nowhere near lactose-free.