Editing Lactase (section)

=== Food use ===
Lactase is an enzyme that some people are unable to produce in their small intestine.<ref>{{cite web|title=Lactose Intolerance|url=https://www.mayoclinic.org/diseases-conditions/lactose-intolerance/symptoms-causes/syc-20374232|website=Mayo Clinic|access-date=13 March 2018}}</ref> Technology to produce lactose-free milk, ice cream, and yogurt was developed by the [[Agricultural Research Service|USDA Agricultural Research Service]] in 1985.<ref>{{cite web|url=https://www.federallabs.org/successes/success-stories/lactose-free-milk-low-fat-cheese-and-more-dairy-breakthroughs|title=Lactose-Free Milk, Low-Fat Cheese, and More Dairy Breakthroughs|last=Porch|first=Kaitlyn|date=2018-04-12|website=www.federallabs.org|language=en|access-date=2018-10-26}}</ref>Lactase is added to milk, thereby hydrolyzing the lactose in the milk, leaving it slightly sweet but digestible by everyone.<ref>{{cite news|title=Asked: How do dairies make lactose-free milk?|url=https://www.azcentral.com/story/news/local/asked-answered/2014/09/03/asked-answered-lactose-free-milk/14821885/|access-date=13 March 2018|newspaper=USA Today|date=3 September 2014}}</ref> Without lactase, lactose-intolerant people pass the lactose undigested to the colon<ref>{{cite web|title=Lactose intolerance - Symptoms and causes|url=https://www.mayoclinic.org/diseases-conditions/lactose-intolerance/symptoms-causes/syc-20374232|access-date=2020-11-08|website=Mayo Clinic|language=en}}</ref> where bacteria break it down, creating carbon dioxide which leads to bloating and flatulence.