Heated Yogurt — Is It Still Yogurt?

Traditional yogurt contains viable cells of the culture used as starter for making the product. The culture provides the enzyme lactase in the finished yogurt which has been reported to continue hydrolysis of lactose when the cells are lysed in the intestinal tract. Heating yogurt to inactivate the starter for shelf-life prolongation also inactivates the lactase. This could become an unsuspected problem for lactose intolerant persons who can consume traditional yogurt.