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A comparison was made of the digestibility and tolerance of lactose from three semi-solid fermented diary products with similar amounts of lactose but different lactase contents and bacterial cultures in lactase deficient adults. The design involved measuring the breath hydrogen concentration and clinical symptoms after consumption of the test meals. The results indicate that lactose was well digested and tolerated from the three different semi-solid fermented dairy products in spite of the differences in the lactase and bacterial content.