What is the rate of lactose reduction per day if yoghurt is kept in the fridge?
Whilst we know that the good bacteria in yoghurt breaks down the lactose over time, we unfortunately don't know the rate at which lactose content decreases.
Last updated 31/01/2025
You might’ve heard that yoghurt is a good option for lactose intolerant folks, since the good bacteria in yoghurt break down the lactose and use it as an energy source, and that the lactose content goes down the longer the yoghurt is kept in the fridge.
We don't have exact information on how quickly lactose reduction happens each day. It's a bit complicated and depends on various factors specific to each product.
When it comes to yogurt, different types and the bacteria starter cultures used can affect how quickly lactose gets broken down. Factors like the yogurt's type (plain, flavored, reduced fat), storage conditions (original container, seal quality), and fridge temperature also play a role. Remember to always check the best before or use by date on any dairy products before you enjoy them.
Here's a handy table showing the lactose content of some common dairy foods before any lactose reduction happens.
| Dairy food | Lactose content1 (g/100mL or g) |
| Milk | |
| Regular fat | 6.3 |
| Reduced fat | 5.0 |
| Lactose free | 0.0 |
| Yoghurt | |
| Natural, regular fat | 5.0 |
| Reduced fat | 4.4 |
| Strawberry, regular fat | 4.1 |
| Lactose free | 0.0 |
| Cheese | |
| Cheddar | 0.1 |
| Parmesan | 0.0 |
| Ricotta | 2.0 |
References
[1] Food Standards Australia New Zealand. NUTTAB 2010 – Australian Food Composition Tables. 2011. Accessed March 21, 2023.
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