While we know that the good bacteria in yoghurt break down lactose over time, there isn’t exact information on how quickly this happens each day.

You might’ve heard that yoghurt is a great option for those who are lactose intolerant. The good bacteria in yoghurt break down lactose and use it as an energy source, making it easier to digest. Plus, the longer yoghurt is stored in the fridge, the more its lactose content decreases.

However, the rate of lactose reduction isn’t clear-cut and can vary depending on several factors:

• Yoghurt type: Plain, flavoured, or reduced-fat varieties may behave differently.
• Bacteria cultures: The specific starter cultures used in making the yoghurt affect how quickly lactose is broken down.
• Storage conditions: The seal quality of the container and fridge temperature can influence the breakdown process.

Since these variables are unique to each product, there’s no universal rate of lactose reduction that applies to all yoghurts.

To enjoy yoghurt safely, always check the best-before or use-by date on the packaging and store it according to the manufacturer’s recommendations.

Bonus yip: Here’s a table showing the lactose content of common dairy foods before any lactose reduction occurs, so you can make informed choices. 

References

1. Food Standards Australia New Zealand. NUTTAB 2010 – Australian Food Composition Tables. 2011. Accessed March 21, 2023.