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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.
Lactose-free milks are the same as regular milk, except for the addition of lactase. Regular milk contains the milk sugar lactase, while lactose-free milk does not. Lactase, an enzyme produced by the stomach, breaks down the milk sugar galactose so you can absorb it.eople who have lactose intolerance, a lactase deficiency, have gastrointestinal symptoms when they consume dairy products containing lactose. Commercial milk producers add lactase to lactose-free milk so that you can drink it without experiencing gastrointestinal symptoms. Lactase makes the milk taste sweeter.