simran suri
Varieties like Cheddar, Parmesan, and Swiss are low in lactose due to the aging process.
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Strained to remove maximum whey, reducing lactose content.
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Treated with lactase enzyme to break down lactose, making it easier to digest.
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Contains very little lactose because it is primarily composed of milk fat.
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Low in lactose, particularly when made from cultured milk.
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Clarified butter that is almost entirely free of lactose and casein.
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Photo Credit: Freepik