Lactose, this sugar contained in animal milk, and by extension in dairy products, is often a source of allergy or intolerance, particularly in the long term. Unlike allergic people, individuals suffering from intolerance can nevertheless tolerate more or less low doses of this compound without necessarily showing symptoms. If cooking without lactose is an option, you can also, depending on the level of intolerance, adapt your consumption of dairy products according to the lactose content of these products. It is important to always check product labels every time. Here is a list of the main dairy products and their lactose content. *
The lactose content of dairy products
Powdered milk: 37.5g per 100g
Sheep’s milk: 4.5g per 100g
UHT semi-skimmed milk: 4.66g per 100g
Skimmed milk: 4.64g per 100g
UHT goat’s milk: 4.3 per 100g
UHT whole milk: 4.2g per 100g
Light cream: 4.52g per 100g
Whipped cream: 2.73g per 100g
Crème fraîche: 2.05g per 100g
Cottage cheese: 3.16g per 100g
Petit suisse: 3g per 100g
Natural yogurt: 2.89g per 100g
Fresh goat cheese: 1.04g per 100g
Butter: 0.83g per 100g
Mozzarella: 0.7g per 100g
County: less than 0.3g per 100g
Camembert: less than 0.1g per 100g
Other products
It is important to note that dairy products are not the only ones to contain lactose. Remember to check labels every time, especially when it comes to industrial products. Bar chocolates, for example, contain 5.47g of lactose, per 100g of dark chocolate, and there is twice as much in white or milk chocolate bars! Industrial ice creams also contain significant doses of lactose, i.e. 4.47g per 100g of ice cream in a tray or pot, purchased in the frozen section. *
*Source: https://ciqual.anses.fr/
