BIOMOLECULES AND ENZYMES

Detailed explanation-1: -"Most cheeses are naturally lactose-free or contain very low levels of lactose since the cheese-making process involves separating milk into whey and curds, ” Meyer says. “Most of the lactose is found in whey, which is removed, and cheese is made from curd. Lactose levels are also affected by fermentation and time.

Detailed explanation-2: -Cheese also contains a high amount of lactose. Hard cheeses such as parmesan, Swiss, and cheddar may be easier to digest because most of the lactose is eliminated while the cheese is being made.