Why may curd be tolerated better than milk by some people with lactose intolerance?
Answer and explanation
Correct answer: Fermentation may reduce some lactose
During curd fermentation, bacterial cultures use part of the lactose and produce lactic acid. Curd is also semi-solid and may pass through the digestive system differently from liquid milk. Consequently, some people with lactose intolerance tolerate a small portion of curd better, although tolerance varies and curd is not lactose-free. Symptoms and individual response should guide the amount consumed.
Frequently asked questions
What is the correct answer to this question?
Fermentation may reduce some lactose
Why is this the correct answer?
During curd fermentation, bacterial cultures use part of the lactose and produce lactic acid. Curd is also semi-solid and may pass through the digestive system differently from liquid milk. Consequently, some people with lactose intolerance tolerate a small portion of curd better, although tolerance varies and curd is not lactose-free. Symptoms and individual response should guide the amount consumed.
Which subject and chapter does this question cover?
This is a Class 11 Home Science question. Chapter: Clinical Nutrition and Dietetics.
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