Fermented milk is lower in lactose because some of the lactose have already been broken down by microbes in the fermentation process. https://www.webmd.com/alle

Fermented milk is lower in lactose because some of the lactose have already been broken down by microbes in the fermentation process. https://www.webmd.com/allergies/news/20030530/kefir-helps-lactose-intolerance https://www.webmd.com/allergies/news/20030530/kefir-helps-la... Lactose intolerance in many cases also doesn't have a clear cut threshold nor is it common to be hypersensitive where a single drop of milk causes projectile vomitting. Many people who are technically lactose intolerant (as in they don't self product lactase in adulthood) can consume some amount of dairy without any symptoms. Otherwise dairy products such as milk, yogurt, and ice cream would not have existed in most of Asia. https://www.journalofdairyscience.org/article/S0022-0302(87)80023-1/fulltext https://www.journalofdairyscience.org/article/S0022-0302(87)... >"However, when lactose loads of up to 12 g are fed, symptoms can be minimal or absent." >"Tolerance to yogurt, acidophilus milk, and other microbe-containing dairy foods has been suggested and is thought to be due to either a low lactose content or in vivo autodigestion by microbial β-galactosidase."