Yogurt is a fermented milk product that is popular worldwide for its health benefits. The enzymes in yogurt are components of live bacterial cultures. All yogurt contains lactobacteria such as Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus caseii and Lactobacillus reutri. Some types of yogurt also incude bifidum bacteria, such as Bifidobacterium animalis and Bifidobacterium lactis.
Lactase
The live bacterial cultures in yogurt produce lactase. This is the enzyme that is lacking in individuals with lactose intolerance. Lactase breaks down the major sugar component of milk, lactose, into two simple sugars, glucose and galactose. As a result, yogurt is more easily digested and many people with lactose intolerance are able to eat yogurt containing live, active cultures.
Beta-galactosidase
Beta-galactosidase is another enzyme found in yogurt that contains live bacterial cultures. According to Dr. Sears of AskDrSears.com, this enzyme is related to lactase and seems to improve lactose absorption in the body. Bacterial enzymes also assist in breaking down the milk protein casein. Individuals with milk protein allergies react to casein but may be able to tolerate some types of yogurt.
Choosing Yogurt
Pasteurized yogurt has been heat treated and does not contain live cultures. In addition, the lactase enzyme is deactivated during the pasteurization process. Individuals with lactose intolerance may not be able to digest pasteurized yogurt. Look for labels that indicate the yogurt contains "live and active cultures" rather than yogurt which has been heat treated after culturing.
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