Lactose intolerance

Naturally, as humans age, their lactase level decreases, resulting in relative lactose intolerance, differing individually.

Lactose contents in various food stuffs

• 68.2% dried whey (whey powder)
• 50.5% dried skimmed milk (milk powder)
• 44.2% dried butter milk
• 35.1% dried milk, whole (milk powder)
• 12.8% condensed milk (skimmed)
• 12.5% condensed milk (min. 10% fat)
• 10.2% condensed milk (sweetened)
• 9.2% condensed milk (min. 7.5% fat)
• 7.0% human milk
• 6.6% human milk, transitional (6-10th day post partum)
• 6.2% mare's milk (horse milk)
• 6.1% donkey milk
• 4.9% buffalo milk
• 4.8% camel milk
• 4.8% cow's milk (skimmed milk; 0.07% fat)
• 4.7% whey
• 4.6% cow's milk (1.5 to 1.8% fat)
• 4.6% cow's milk (3.5% fat consumers milk)
• 4.6% ewe's milk (sheep milk)
• 4.5% cow's milk (whole, raw)
• 4.2% goat's milk
• 4.1% cream (min. 10% fat)
• 4.0% buttermilk
• 3.4% fresh cheese (50% fat in dry matter)
• 3.3% cream (min. 30% fat)
• 3.3% yoghurt, reduced fat (1.5 - 1.8% fat)
• 3.3% cottage cheese
• 3.2% yoghurt (min. 3.5% fat)
• 3.2% quark, fresh cheese (from skimmilk)
• 2.7% quark, fresh cheese (20 - 40% fat in dry matter)
• 2.6% fresh cheese (60 - 85% fat in dry matter)
• 0.6% butter
• 0.5% feta cheese (45% fat in dry matter)
• 0.3% cheddar cheese
• 0.3% ricotta cheese
• 0.1% camembert cheese (50 fat in dry matter)
• 0.1% Edam cheese
• 0.1% Brie cheese
• 0.06% parmesan cheese

Source for lactose contents: Souci, SW et al, Food Composition and Nutrition Tabels 5th edition. Medpharm Scientific Publishers Stuttgart