Does Cream Cheese Have a Lot of Lactase?

December 22, 2025 •

3 min read

Lactase is the enzyme responsible for breaking down lactose, the sugar found in milk. While cream cheese is made from dairy, the common assumption that it contains a high level of this digestive enzyme is incorrect. In fact, it's the absence of lactase in regular cream cheese that allows lactose to remain in the final product.

Quick Summary

Cream cheese does not contain lactase; lactase is an enzyme people use to digest lactose. While traditional cream cheese contains lactose, it's considered low in this sugar compared to other dairy products, making it more tolerable for some individuals. Lactose-free versions are made by adding the lactase enzyme during production.

Key Points

Lactase vs. Lactose: Lactase is an enzyme that digests lactose; cream cheese contains lactose, not lactase.
Moderate Lactose Content: Regular cream cheese has a lower lactose content than milk, but more than hard aged cheeses.
Incomplete Fermentation: The minimal fermentation process of cream cheese leaves a higher residual lactose level compared to aged cheeses.
Lactose-Free Alternatives: Lactose-free cream cheese is made by adding the lactase enzyme during production to break down the lactose.
Portion Control is Key: Individuals with lactose intolerance can often tolerate small servings of regular cream cheese without symptoms.
Tolerance Varies: The severity of lactose intolerance dictates how much cream cheese a person can consume comfortably.

Lactase vs. Lactose: The Key Distinction

To understand the relationship between cream cheese and lactase, it's essential to clarify the difference between the two. Lactase is an enzyme produced in the small intestine of humans and other mammals, whose job is to break down lactose into simpler sugars, glucose and galactose. Lactose is the actual sugar molecule found in milk and dairy products. Individuals with lactose intolerance do not produce enough lactase to properly digest lactose, leading to uncomfortable symptoms.

The Composition of Cream Cheese

Standard cream cheese is made from milk and cream that undergoes a minimal fermentation process. Unlike aged cheeses, where bacteria have more time to consume the lactose, cream cheese production is rapid. This minimal fermentation means that a significant portion of the original lactose from the milk and cream remains in the finished product. While the lactose content is lower than in liquid milk, it is still present.

The Cheese-Making Process and Lactose Content

The aging and fermentation process in cheese production directly influences the final lactose content. The longer a cheese is aged, the more time bacteria have to metabolize the lactose into lactic acid, resulting in a lower lactose level.

Cheese Making Process and Lactose Breakdown:

Acidification and Fermentation: Starter cultures of lactic acid bacteria are added to milk. These bacteria consume the lactose and produce lactic acid, which helps to curdle the milk.
Curd and Whey Separation: The milk solids (curds) and liquid (whey) are separated. Most of the lactose is carried away in the whey.
Aging/Maturation: For aged cheeses, the remaining lactose in the curds is further fermented over time, leaving a minimal amount in the final product. Cream cheese, being a fresh cheese, does not go through this extensive aging process.

Is Cream Cheese Low in Lactose?

Compared to a glass of milk, a typical serving of cream cheese is relatively low in lactose, generally containing less than 2 grams per ounce. For many individuals with lactose intolerance, consuming small amounts of cream cheese may not trigger significant symptoms. However, the tolerance level varies greatly from person to person. A large serving, or consuming it alongside other lactose-containing foods, could cause issues for sensitive individuals.

How Do Lactose-Free Versions Differ?

For those with high sensitivity, lactose-free cream cheese is a viable option. Manufacturers create this product by adding the lactase enzyme directly during production. This enzyme breaks down the lactose into the more easily digestible glucose and galactose, effectively removing the lactose while maintaining the characteristic creamy texture and tangy flavor.

Comparison of Dairy Products and Lactose Content


Dairy Product	Typical Lactose Content (per serving)	Production Method	Impact on Lactose Intolerance
Milk	High (~12-15 grams per 1 cup)	Minimal Processing	Often problematic for intolerant individuals
Yogurt (Natural)	High (~10 grams per 200g)	Fermentation consumes some lactose	Probiotic bacteria can aid in digestion, making it more tolerable for some
Cream Cheese	Moderate-to-Low (~0.5-2 grams per oz)	Minimal fermentation and aging	Often tolerable in small amounts for many
Aged Hard Cheese (e.g., Cheddar, Parmesan)	Very Low to None	Long aging process allows bacteria to consume most lactose	Generally well-tolerated by intolerant individuals
Butter	Very Low	Minimal lactose remains after separation from milk solids	Usually well-tolerated

How to Enjoy Cream Cheese with Lactose Intolerance

Choose Lactose-Free Varieties: Many brands offer lactose-free cream cheese, which is the safest option for sensitive individuals.
Mind Portion Sizes: Stick to a single serving (about 1-2 tablespoons) of regular cream cheese to stay within typical tolerance levels.
Pair with Other Foods: Eating cream cheese with other foods can slow down digestion and reduce the risk of symptoms.
Consider Lactase Supplements: Over-the-counter lactase enzyme supplements can be taken with regular cream cheese to assist digestion.

Conclusion

To put it simply, cream cheese does not contain lactase. Lactase is the enzyme that breaks down lactose, the sugar present in cream cheese due to its dairy origins. The relatively short production time of cream cheese means much of the lactose remains, unlike in aged cheeses where fermentation and aging significantly reduce its content. However, because the overall lactose level in cream cheese is lower than in milk, many with lactose intolerance can enjoy it in moderation. For complete peace of mind, or for those with higher sensitivity, lactose-free versions that have had the lactase enzyme added are widely available. For more information on lactose intolerance and dairy, consult resources like those from the University Student Health Services at VCU.

Frequently Asked Questions

For many people with lactose intolerance, small amounts of regular cream cheese are tolerable due to its lower lactose content compared to milk. However, those with high sensitivity may experience symptoms, and should opt for lactose-free versions.

Lactose is the natural sugar found in milk and dairy products. Lactase is the enzyme that the body uses to break down lactose into simpler sugars for digestion.

Lactose-free cream cheese is made by adding the lactase enzyme to the milk and cream during production. This enzyme breaks down the lactose before it's consumed, making the final product safe for those with lactose intolerance.

Aged cheeses undergo a longer maturation period, during which bacteria have more time to ferment and break down almost all of the lactose into lactic acid. Cream cheese has a much shorter production time, so more lactose remains.

While lactase drops are typically used for liquid milk, they can be added to cream cheese. However, this process is complex and manufacturers typically add the enzyme under controlled conditions to ensure proper breakdown.

Yes, cream cheese is a good source of vitamin A and can contain small amounts of beneficial probiotics, depending on the brand and process. However, it's also high in fat and calories, so it is best consumed in moderation.

Yes, dairy-free and vegan cream cheese alternatives, typically made from ingredients like cashews or coconut cream, are inherently lactose-free as they contain no dairy ingredients.