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The byproduct of ATP production is lactic acid. The lactic acid curdles the milk that then separates to form curds, which are used to produce cheese and whey. Curdling the milk is not the bacterium's only role in cheese production.
Dairy products are naturally high in calcium and other essential nutrients and many dairy products are fortified with vitamin D. Lactose-free cow's milk and dairy products with added lactase are good alternatives as they provide the same nutrients as regular milk. Lactose-free cowâs milk is treated with an enzyme known as lactase, which ensures that milk sugars are broken down into simpler sugars. Lactose-free cowâs milk is comparable to regular cowâs milk because it is protein-rich and has a similar nutritional profile overall.