Understanding What Is Treated to Break Down the Lactose

November 18, 2025 •

4 min read

Over 65% of the world's population has a reduced ability to digest lactose, the sugar found in milk. To alleviate the symptoms of this condition, the enzyme known as lactase is primarily what is treated to break down the lactose before it can cause digestive upset. This treatment can be applied personally or during commercial food production.

Quick Summary

The enzyme lactase is used to break down lactose, the sugar in dairy products, making them easier to digest. This can be done via dietary supplements taken before eating dairy or commercially by adding lactase to milk during manufacturing. Cultured dairy and aged cheeses also have lower lactose content.

Key Points

Lactase Enzyme: The lactase enzyme is the primary substance used to break down lactose, splitting it into more easily digestible glucose and galactose.
Supplements: Over-the-counter lactase supplements, available as tablets, capsules, or drops, can be taken before consuming dairy to aid digestion.
Commercial Products: Food manufacturers add lactase to milk during processing to create lactose-free products, making them suitable for intolerant individuals.
Natural Fermentation: Products like aged cheeses and yogurt naturally have lower lactose content because bacteria consume the lactose during fermentation.
Probiotics: Some probiotics may assist with lactose digestion, but scientific evidence is mixed, and they are not a guaranteed solution.
Personal vs. Commercial: Supplements offer flexibility, while commercial lactose-free products are pre-treated and convenient but can have a sweeter taste.

The Role of Lactase in Breaking Down Lactose

At the core of digesting lactose, the natural sugar in dairy, is a digestive enzyme called lactase. For individuals with lactose intolerance, their small intestine does not produce enough lactase to properly break down the sugar. Without sufficient lactase, the lactose travels to the colon where gut bacteria ferment it, leading to symptoms like bloating, gas, and abdominal pain. The most common and effective treatment is to supply this missing enzyme directly.

How Lactase Supplements Work

For personal use, lactase supplements are available to help the body digest dairy products. These supplements provide the enzyme externally, effectively replacing the lactase that the body lacks. To be most effective, these products must be taken strategically.

Tablets and Capsules: These are taken orally, usually just before or with the first bite of a dairy-containing meal. The enzyme then gets to work in the digestive system, breaking down lactose as it's consumed.
Drops: Liquid lactase drops can be added directly to milk and stored in the refrigerator. The lactase begins breaking down the lactose in the milk over a 24-hour period, reducing its lactose content before it is even consumed.

Commercial Production of Lactose-Free Dairy

Beyond personal supplements, the lactase enzyme is widely used in commercial food manufacturing to create a range of lactose-free products. This industrial process provides consumers with pre-treated dairy that can be consumed without worry.

Enzyme Addition: The most common method involves adding lactase to milk during processing. This breaks the lactose down into two simpler, more easily digestible sugars: glucose and galactose. A notable side effect of this process is a sweeter taste, as glucose and galactose are perceived as sweeter than lactose.
Membrane Filtration: Some manufacturers use a filtration process, such as ultrafiltration, to remove a portion of the lactose from the milk. Lactase is then added to break down any remaining lactose, resulting in a product with a more neutral, less-sweet flavor profile.

The Role of Natural Fermentation

Not all methods of breaking down lactose require direct human intervention. Certain dairy products, due to their natural fermentation process, are inherently lower in lactose and often tolerated by those with mild lactose intolerance. In these cases, the bacteria themselves act as the treatment.

Yogurt: The live and active bacterial cultures in yogurt consume some of the lactose during fermentation. As the yogurt continues to age, the lactose content decreases further.
Aged Cheeses: In hard, aged cheeses like cheddar and Swiss, most of the lactose is removed with the whey during the cheesemaking process. The remaining lactose is further broken down by bacteria as the cheese ripens, resulting in very low or even negligible lactose levels.

The Role of Probiotics

Some studies have explored whether probiotic supplements, which contain beneficial bacteria, can aid in the digestion of lactose. While some anecdotal reports exist, the evidence is not conclusive. Different strains of bacteria may be more effective than others, and more research is needed to determine their overall benefit for lactose intolerance. Probiotics should not be considered a primary treatment for lactose intolerance but may support overall gut health.

Personal Lactase Supplements vs. Commercial Lactose-Free Products


Feature	Personal Lactase Supplements	Commercial Lactose-Free Products
Application	Taken before consuming standard dairy.	Dairy product is pre-treated and ready to consume.
Convenience	Requires planning and carrying tablets.	Ready-to-go, no preparation needed.
Cost	Regular purchase of supplements.	Generally slightly more expensive than standard dairy.
Taste	Does not alter the taste of the dairy product.	Can taste noticeably sweeter due to broken-down sugars.
Control	Allows for more flexibility with different types of dairy.	Limited to the lactose-free products available on the market.

Understanding Lactose Intolerance

Lactose intolerance is not a milk allergy; it is a digestive issue caused by lactase deficiency. The severity of symptoms depends on the amount of lactase a person produces and the quantity of lactose consumed. The condition is common globally and can develop at any age. While unpleasant, the symptoms of lactose intolerance are not dangerous.

Conclusion

What is treated to break down the lactose is the digestive enzyme, lactase. This treatment can be administered in several ways, from over-the-counter supplements to industrial processes that create lactose-free dairy. For those who are lactose intolerant, these solutions offer a way to enjoy dairy without the associated digestive distress. Some dairy products are also naturally lower in lactose due to their processing. When choosing the best method for you, consider the level of control and convenience you desire, and always consult a healthcare professional.

Authoritative Outbound Link

For more detailed information on the causes and treatments for lactose intolerance, visit the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK) page on the topic.(https://www.niddk.nih.gov/health-information/digestive-diseases/lactose-intolerance/treatment)

Frequently Asked Questions

The main substance used to break down lactose is the enzyme lactase. For individuals, this is available as an over-the-counter supplement, while food manufacturers add it during the production of lactose-free dairy products.

Yes, adding lactase enzyme drops to a carton of milk and letting it sit in the refrigerator for 24 hours can effectively break down a significant portion of the lactose, making the milk easier to digest.

Lactose-free milk often tastes sweeter than regular milk because the lactase enzyme breaks lactose down into glucose and galactose. These simple sugars have a higher perceived sweetness than the original lactose molecule.

The research on probiotics for lactose digestion is mixed and inconclusive. While some strains may offer some benefit by aiding overall gut health, they should not be relied upon as the primary method to break down lactose.

Aged, hard cheeses like cheddar and Swiss contain very little lactose. Most of the lactose is removed with the whey during the cheesemaking process and the rest is broken down by bacteria as the cheese ages.

No, lactose intolerance is a digestive issue caused by an enzyme deficiency, while a milk allergy is an immune system response to milk proteins. They require different management strategies.

Lactase supplements should be taken immediately before or with the first bite of a meal or snack containing dairy. Taking them after symptoms have started is ineffective.