To create our lactose free Green Valley Organics yogurt, kefir and sour cream, we add the enzyme lactase. People that are lactose intolerant do not produce this enzyme and therefore cannot digest the milk sugar, lactose, in dairy. When added to the milk the lactase breaks down the lactose into easily digested simple sugars (specifically, glucose and galactose). No chemicals are used and the nutritional composition of the milk is not altered in any way. You still get all of the great taste and good nutrition – calcium, protein, B vitamins – of real dairy. What you don’t get are the unpleasant symptoms of lactose intolerance.