Lactose is the name of the sugar present in milk and dairy products. It is widely intolerable by many people (5 per cent in the UK) in the form of lactose intolerance –the inability to break down milk sugars. Replacements include soya milk, lactose-free milk, rice milk and almond milk. Lactase in the small intestine breaks down the lactose in milk so it can be absorbed into the bloodstream. Lactose is not only present in dairy products such as cheese, yoghurt and cream, but is also commonly used in bread, cakes and even as coatings in certain medication.
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