Q. What is Moderate level of Lactase activity?
Intake of milk is restricted depending on the tolerance. Fermented and cooked form of milk should be preferred as it is better tolerated. Fermentation converts a major part of lactose to lactic acid and in cooked product lactose gets bound and the concentration reduces. It is better tolerated in the form of buttermilk, curds, custards, porridges and cottage cheese or when mixed with cereals, cocoa etc. These allow gradual lactose breakdown. And decrease the symptoms of lactose intolerance. Curds are better tolerated possibly due to microbial culture that facilitates lactose digestion in the intestine. Small amount of milk can be taken with the meal.