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 billshooterofbul@pipedot.org on 2014-12-17 18:19 (#2W1S) Oh, yeah good point. It does have a lot less lactose than milk. Of course, it depends on the cheese.
Re: This is silly (Score: 1) by billshooterofbul@pipedot.org on 2014-12-17 18:19 (#2W1S) Oh, yeah good point. It does have a lot less lactose than milk. Of course, it depends on the cheese.