Blue cheese with mold - beneficial properties and recipe. Blue cheeses

This product has long been loved by people because of its piquant taste and unusual appearance. For any gourmet, you can choose a variety of blue cheese. In addition, it brings invaluable benefits to the body.

The composition of this cheese, like any other, includes a lot of calcium, due to this, it is considered healthy. The peculiarity is that due to the mold state, calcium will be absorbed by the human body much faster. In addition, it is the most important source of protein, surpassing even fish or eggs.

The composition contains amino acids that influence muscle formation. It has been proven that a person who regularly consumes mold cheese has good skin protection from sun rays due to the production of melanin.
Serve a variety of products on a large round plate. A wide variety of varieties are laid out on it. Each type of cut has its own shape. Light cheeses are usually placed along the edges, and the most piquant types are placed in the middle. To ensure a fuller taste of the product, the cheese should stand at room temperature for about an hour before serving.

Due to the unusual taste, strong wines are usually served on the table. In addition, you can serve with bread, crackers, and fruit. In some recipes, mold cheese is placed in pasta, pizza, and also in various salads.

Cheeses with white mold

Names of cheeses with white mold:

Bree. It is white in color, with a slightly grayish tint. It is produced in the form of a circle, with a diameter of up to 60 cm. The thickness of the product can be different, from 3 to 5 cm. The smaller the thickness, the sharper the taste will be. Young, unripe brie will have a soft texture. With the aging process, it hardens. The smell is reminiscent of ammonia, the white crust smells strongly of ammonia. But, nevertheless, all fragments are edible and safe for humans. It is this type that is recommended to be consumed when first getting acquainted with mold products;
Boulette d'Aven. Of all the species, it is considered the most smelly. Not every gourmet decides to try this product. Made from soft, curd mass. At the initial stages of ripening, the cheese is kept in beer brine, then parsley, wormwood, garlic, and pepper are added. Thanks to these ingredients, such a pungent odor appears. Form into a cone, weighing 180-200g, then sprinkle generously with paprika and leave to ripen for up to 3 months. Ready cheese has a soft structure. The product is stored for no more than 30 days.
Camembert. Soft cheese with a creamy consistency. Prepared from two types of milk, whole and skim. The process of making cheese is long and complex. For production, only the highest grade milk is required. Therefore, cows are grazed on specialized pastures before being milked. The color of the finished product can be either light cream or dark. Covered with airy, white mold. The thickness of the finished flatbread is up to 3 cm, width up to 11 cm. The sharpness of the cheese varies depending on the ripening time. It has a pronounced mushroom flavor. The product has a short shelf life, so it is often sold unripe;
Cambozola. Made from premium quality milk, special starter culture, salt and cream. Using knitting needles, veins of blue mold are introduced into the inner part of the cheese, and the outer layer is covered with white mold. It has a delicate texture and a sharp, piquant taste. It was obtained experimentally, during experiments on different types of cheese. Produced in two types: fat up to 70%, low-fat up to 25%;
Kare. French cheese, the upper part of which is covered with an edible mold crust. Its fat content is reminiscent of brie;
Coulommier. Made from pasteurized milk, it has a delicate texture. The diameter of the cheese wheel is from 12 to 15 cm, thickness is 3-3.5 cm. On top there is a crust of white mold, sometimes with red spots. The product matures for up to 8 weeks, its hardness depends on this;
Neuchatel. A variety of soft product, ripens from 3 to 4 months. The longer the aging occurs, the softer the product will be. In cross section it has a light yellow color. The upper part is covered with a white cap of mold. The peculiarity of the species is that it is produced in completely different forms, the most common form being the heart;
Pont-Leveque. Refers to the variety with the most pungent odor. This happens by soaking the finished product in brine. It has a square shape. It is made in 2 types: homemade - from unpasteurized milk, factory - from pasteurized milk. Homemade cheese can only be found on the shelves in Normandy. The ripening process lasts up to 5-6 weeks;
Rouzette. One of the types of brine, mold cheese. During the cooking process, it is washed 5 times. It has a sharp ammonia smell, the crust is slightly pinkish in color, due to the content of paprika;
Shawrs. It looks like a small, square head covered with an airy cap of white mold. The taste resembles mushrooms or hazelnuts. The texture is creamy and delicate. Ripens up to 3 weeks.

Blue cheeses

Names of blue cheeses:

Cheeses with red mold

Types of cheeses with red mold:

Cheeses with green mold

Names of cheeses with green mold:

How to choose quality mold cheese: a quick guide

Rules to follow when choosing blue cheese:

There are no openings on blue cheeses that are too wide, otherwise it will be a spoiled product. Blue mold should not fill a large number of channels;
The cheese should retain its shape, while being slightly loose and moist;
It is necessary to carefully examine the composition of the cheese; penicillin and salt are usually used for ripening. There should not be any artificial colors present;
Fresh cheese has the smell of penicillin, a snow-white crust, and traces of the grill on which it matured may be visible;
The product should melt in your mouth like butter. If there is a hardened layer around the edges, this is a sign that it has been stored for too long;
The shelf life of any cheese should not exceed 2 months;
The presence of a huge number of holes in the cheese indicates a low-quality manufacturer;
Brine cheese should not have a loose appearance;
The cheese must be packaged in special wax paper. This is done to stop the maturation and growth of mold;
It is easy to determine the presence of palm oil in a product if you press lightly on it. The outer structure of the bar must be elastic.

Many manufacturers of mold cheese varieties have been famous for centuries.

Such a product can decorate any holiday table, especially if you combine different varieties on one dish. In addition, high-quality cheese brings great benefits to the body, especially for those who play sports. The most important thing is to follow the instructions when choosing a product.

And in addition - an interesting video about how blue cheese is made.

When they see moldy foods, many people lose the desire to taste them. But some of them, nevertheless, can and even should be used. These include some types of cheese that are popular among gourmets and have a beneficial effect on our body.

We offer a lot of interesting facts about cheeses: study photos and names, learn about the benefits and dangers of blue cheese and the peculiarities of using this product.

Main varieties

Blue cheese, photo

Most of these products are made from regular cow's milk and ripen in 0.5-1.5 months, but some varieties are goat's milk cheeses, for example, Roquefort or Ardi-Gasna.

All cheeses of this type can be divided into cheeses with white and blue mold. Cheese with white mold is covered with a small, thin, light-colored crust created by artificial coating. Bacteria added to the product contribute to imparting a refined taste and pleasant aroma.

The most famous name for this type of blue cheese is Camembert: this product has a mushroom smell. There are also many positive reviews about the benefits of Brie cheese with white mold.

It is worth noting that the mold added to such cheeses differs from the standard one, which is formed when the product’s shelf life is violated. Therefore, you can have no doubt about the benefits of cheeses with white mold for the body.

As for the harm and benefits of blue cheese, the properties of this product differ from the type described above. In such varieties, mold forms inside, and not on the surface, or it is introduced into the product independently. Most types of blue mold cheeses are specially kept in cold places to maintain the required level of moisture. It takes several weeks to prepare such a product.

You can find reviews about blue cheeses Roqueforty, Stilton, Dor Blue and other varieties - and make sure that even with this method of preparing the product for use, a large number of positive properties can appear. Most of these varieties have a pungent or spicy taste and mushroom, nutty and other aromas. Next we will look at the benefits of cheese with blue and white mold.

Beneficial features

Whether blue cheese is healthy depends on the specifics of its creation. If mold was added to the product on purpose, and during this process all storage conditions for the product were observed, the benefits of blue cheese will be significant.

Benefits of blue cheese:

it not only contains a large amount of calcium, but also allows this component to be well absorbed by the body;
when consuming such a product, melanin is produced in the body, so ultraviolet radiation does not penetrate the skin, causing burns on the body;
even a small slice of blue cheese will allow your body to get the necessary protein that helps strengthen and grow muscles;
Penicillium cheese fungi promote better digestion of food in the intestines and prevent their fermentation;
With constant consumption of such foods, the likelihood of heart attack and stroke is reduced. And due to the fact that the spores thin the blood, the number of clots that form is reduced;
The mold contained in cheese includes pantothenic acid (vitamin B5), which promotes the production of glucocorticoid hormones. As a result, sleep improves, nervous tension decreases, and the body becomes more alert;
These cheeses also contain the amino acids histidine and valine, which allow damaged tissues and organs to recover faster. They are not produced by the body itself, so we recommend adding blue cheese to your diet.

Also, do not forget that cheese itself also has many positive qualities that make our body stronger and healthier. So, you will get double benefits by consuming such products.

Harmful qualities of the product

Many people are interested in whether blue cheese is harmful. The harm of this product depends on the characteristics of use. For example, you may have an individual intolerance or allergy to components in cheese.

Every day you should consume no more than 50 grams of this product, otherwise the natural intestinal microflora will be disrupted, dysbacteriosis and other problems will appear. Blue cheese may also be harmful if you eat it when you have a fungus.

Can pregnant women eat blue cheese? It is better to temporarily exclude white and blue varieties from staple foods. Listeria develops in soft cheese, causing infections in the body.

Remember! Unlike other uses of this product, where infections may not cause discomfort, during pregnancy, blue cheese can cause a rise in temperature, vomiting and fever. As a result, there is a risk of miscarriage, premature birth and abnormal growth of the fetus.

How to choose blue cheese

Soft blue cheese can take a long time to prepare. You should also provide the product with the right conditions and use the right ingredients. For example, Roquefort is made from sheep cheese, and the specifics of its preparation are not known to many people.

The true origin of this cheese is known only in the French province of Rouergue. You can only buy industrially prepared varieties of this cheese. Saint-Marcellin cheese is characterized by the presence of orange-white mold. It acquires its taste in about 1.5 months. Blue cheese is prepared in German towns using complex recipes, which is why it is considered one of the most expensive.

To make the right choice of product, pay attention to the following nuances:

soft cheese has a delicate structure, but does not fall apart or crumble;
Homemade blue cheese can be distinguished from industrially prepared blue cheese by the uniformity of internal mold. Homemade product has mold that accumulates only in some places;
if the amount of mold exceeds the product itself, it means that it has been stored for a long time, and the cheese mass has been absorbed by spores;
White cheeses that have been recently prepared have a slight fluff. Older products become covered with a yellowish coating.

Also, when choosing cheese, we advise you to take into account the peculiarities of its use. For example, the Camembert variety is used with champagne, fruits or sweets. For Brie cheese, pineapple, melon, white shrimp, and almonds are suitable. And if you cut off the moldy rind, the cheese itself can be added to sauces, fillings and soups.

Gorgonzola cheese is used as food along with potatoes or bread. It adds a piquant taste to German dishes, casseroles, pies, and ice cream. It can also be used as a snack for various alcoholic drinks.

Dried fruits, grapes, nuts, and white bread are suitable for Dor Blue. This cheese can also be shredded into a pie or pizza, or added to seafood dishes. The slightly salty taste of the cheese goes well with red wine.

And Roquefort, the taste of which evokes associations with nuts, can be combined with sweets, herbs, and some vegetables. You can write this cheese as Cahors, port or dessert wines.

If you love tropical fruits, you'll probably be interested in

Storage conditions

Since such cheeses are living products, they can quickly deteriorate and lose their beneficial properties. Therefore, it is worth providing them with a normal storage environment.

Attention! Blue cheeses are stored in the cold at a temperature of 4 to 6 degrees and a humidity of 95%.

If the required storage conditions are not observed, there is a risk of an increase in the number of fungi, product fragility, and destruction of the cheese mass by fungi. Unlike most of these varieties, Brie cheese can be stored in the cold with temperatures down to -20 degrees.

By the way, even these types of mold can be transferred to products that are located nearby. To prevent the spread of mold, wrap cheese in plastic wrap, parchment, or foil. We also advise you not to place soft varieties with a slight odor together with products that smell strongly. Cheese can absorb such flavors.

The shelf life of blue cheese depends on the variety. For example, for Brie it is a couple of weeks, for Camembert it is five weeks. Gorgonzola cheese should be eaten within the first three to five days after unpacking, and Roquefort will not spoil within a month

Also make sure that natural mold, which is toxic to the body, does not form on these cheeses. Many people are interested in whether the cheese is moldy and whether it can be eaten. If the deadlines are not violated, you can carefully cut off the spoiled part. But this does not apply to soft cheeses: you should get rid of them immediately, since the spores will already have time to spread throughout the internal loose structure.

Questions and answers

Is it possible to eat white mold on cheese?

Yes, if it is noble mold, beneficial for the body, and not a poisonous coating.

What are the benefits of Dor Blue blue cheese?

This cheese has more carbohydrates than other varieties and helps increase energy in the body.

How many calories are in blue cheese?

The calorie content of blue cheese can vary: on average it is 353 kcal.

Can blue cheese go bad?

Yes, if you do not adhere to the requirements regarding the terms and conditions of storage of this product. Moreover, the appearance of natural mold may not be visible to the naked eye, so it is better to focus on the date on the packaging.

There is mold on the cheese, is it safe to eat?

If it has not spread to the inside of the product, you can carefully cut off the plaque and eat the cheese.

Is it possible to freeze blue cheese?

Only the Brie cheese variety can withstand low temperatures; other varieties will lose their beneficial properties in the cold.

Can a nursing mother eat blue cheese while breastfeeding?

Can children eat blue cheese?

The body of a young child is more susceptible to infections, and the components contained in mold will affect him more than adults. Therefore, it is better to refrain from adding this product to the children's diet.

If you consume blue cheese correctly, you will not experience unforeseen consequences, and your body will become stronger and more resistant to diseases - all you have to do is choose your preferred variety.

Video

A small but interesting video from Russia-1 channel about blue cheese: you will learn how it is prepared, what is the benefit and harm of the product for the human body:

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Not every product on which mold has settled is edible. Blue cheese is a completely different matter. The benefits and harms of such an exquisite dish are known to few, which is why our demand for it is low. Not everyone decides to purchase this delicacy. Some are put off by its appearance and cost. It's time to get acquainted with this exclusive.

In the world of delicacies: the benefits of blue cheeses

Cow's or goat's milk is used for their production. Although the collection of these cheeses includes many varieties, they all contain milk cheese (30 g per 100 g), protein (20 g), essential amino acids (arginine, valine, tryptophan, histidine). They contain large quantities of the most important microelements - phosphorus, calcium. They are presented in such a combination that allows them to be completely absorbed.

This product itself has many health-promoting properties, and specially grown mold adds additional therapeutic and preventive qualities to it.

The value of elite varieties of cheese for human health:

have an anti-inflammatory effect (due to the presence of penicillin);
normalize digestion;
supply calcium to the body, and mold improves its absorption;
normalize hormone balance;
relieve chronic fatigue, eliminate insomnia - this important property is provided by the presence of pantothenic acid;
have a positive effect on the psycho-emotional state: consumption of blue cheeses causes increased synthesis of serotonin (called the “happiness hormone”) because they contain tryptophan and histidine;
promote the formation of melanin in the skin: this substance provides protection from harmful UV radiation;
tidy up the functioning of the intestines, prevent bloating: Penicillium cheese fungi create favorable conditions for the proliferation of “good” bacteria, and also eliminate the processes of fermentation and rotting;
support the heart, have a beneficial effect on the condition of blood vessels, reduce the risk of blood clots, increase blood flow (this effect is due to the presence of vitamin K in their composition);
thin the blood;
protect against heart attack, stroke;
saturate the body with proteins: a piece of “moldy” cheese contains more protein than a similar portion of fish or meat;
have a rejuvenating effect, have a regenerating and wound-healing effect.

Important! Even if funds allow, such a dish should not be eaten daily or in large quantities. The recommended norm for a relatively healthy person is 50 g per day, and under no circumstances on an empty stomach!

Why are aristocratic cheeses dangerous?

In our minds, mold is associated with a spoiled product. But in the countries where blue cheese comes from, its benefits are discussed, but no one even remembers the harm. This product is considered a masterpiece. The truth, as always, is somewhere in the middle. There is still a danger from its use.

Side effects of cheeses with “cultured” mold:

disturbance of intestinal microflora: dysbiosis can occur if you eat more than 50 g of cheese per day;
exacerbation of chronic diseases of the gastrointestinal tract;
allergies: if you are hypersensitive to penicillin, the moldy delicacy will provoke rashes and other allergic symptoms.

It is strictly not recommended for pregnant and lactating women to indulge themselves with such delicacies. Soft moldy cheeses contain listeria, bacteria that cause infectious diseases. They will cause fever, vomiting, and fever in the expectant mother. This can turn into a real disaster - pathologies will arise in the baby’s development or a miscarriage will occur.

About the special medicinal properties of different varieties

When Penicillium roqueforti spores are added to the cheese substance, blue mold cheese is obtained. Its benefits and harms are due to the fact that it contains a lot of protein and calcium. The greenish-bluish mold is found inside these cheeses rather than covering their surface.

The most famous representatives in the collection of “blue” cheeses:

This is the famous cheese with green mold, the benefits and harms of which require a separate discussion. It is made from sheep's milk, which is colonized by a fungus. It is endowed with anti-inflammatory properties, therefore it alleviates the condition of arthritis, gout, and inflammation of the joints. This cheese reduces the risk of cardiovascular pathologies, slows down the aging process and prevents cellulite from appearing. Its calorie content is 337 Kcal per 100 g.

This is blue mold cheese. Its benefits and harms are no less multifaceted. Thanks to peptides, it has an antithrombotic effect. This cheese is a powerful aphrodisiac. It has a positive effect on the immune system, helps bone growth, and has antioxidant properties. The downside is that it contains 351 kcal.

Fights stress, improves blood clotting, protects against carcinogens. Contains 354 Kcal.

Normalizes cholesterol, metabolism, improves blood composition, prevents dehydration. It contains 353 Kcal.

Penicillium fungi are not found in the “wild” nature; they were invented and grown by humans as a result of long and painstaking artificial selection. Such fungi are grown on the walls of special cellars, where white mold cheese ripens. Its benefits and harms are also specific.

The mold of such cheese contains amino acids that accelerate the recovery of affected organs and tissues. The range of these delicacies is not too wide. It includes Brie and Camembert. A white fluff of mold covers the top of the cheeses.

Important! For the first test, it is better to take Brie cheese.

Once, in the mid-2000s, I decided to pamper my grandfather (a village resident) with a sensational delicacy - blue cheese. And since at that time I didn’t really understand cheese myself, I had to work harder and find out what blue cheese is called and what it actually is.

Blue cheese: names, types and varieties

At that time, not far from my house, an imported delicatessen store opened, positioning itself as a grocery boutique. “There’s definitely blue cheese there!” I thought and went in search. It turned out that a whole stand was filled with this cheese, and the entire lower display case shone with a lot of names and forms. A consultant immediately came up to me and explained that there are different types of mold in cheeses, accordingly, the varieties differ. There are three main types:

white mold;
Red mold;
green and blue mold.

I remember that at that moment I was confused, because I didn’t know at all what to choose. But the guy immediately realized what was what and began to tell.

Brie cheeses And Camembert belong to the variety white mold, are covered with a coating on top and have a special smell. Syrov with red mold was not in the store, but the seller said that they include cheeses such as Munsten And Livaro. As for the last category, these are the most popular cheeses in which the mold is located inside the cheese itself. Among them Roquefort, Dor Blue, Danablu, Blay du Haut Jura. I decided to go with Roquefort, since at that time it was cheaper than the others and, according to the consultant, everyone liked it.

Tastes and differences

Grandfather, as an ardent communist, of course, didn't appreciate the cheese, saying that these are “bourgeois tricks” and there is nothing special about it. But since then I have fallen in love with blue cheeses and have tried almost all of them. My husband brought me a piece of cheese from each country, which I happily devoured with good wine.

So, what can I say about the taste:

Cheeses with blue and green mold, in my opinion, have the most pleasant taste, which will really appeal to everyone. It vaguely resembles taste of mushrooms. Blue and green mold practically do not differ in taste from each other; only the hardness, softness and richness of the taste of this product differ from different manufacturers.

Cheese with white mold has a weird and strong smell of hydrogen peroxide, but don’t be afraid of this. This is fine. My husband brought me this type of cheese (Camembert) from Germany. He's inside soft, the consistency resembles melted and moderately salty.

Red mold cheese I only tried it once (Brie noir). He had enough spicy, islandy and salty taste.

Beware, fake

Do not buy already sliced blue cheeses On the market. They are cheaper, but this is not the cheese you need. One day I was tempted and bought market blue cheese. The taste upset me from the first bite, it was completely different from what I was used to. Moreover, the product itself did not slide smoothly under the pressure of a sharp knife, but turned into dry crumbs.

Blue cheeses are special varieties of cheeses that have added food mold that is safe for the human body. Most often it is Penicillium mold. It has a peculiar taste and smell. It is curious that mold can be white, greenish, blue or blue, but this in no way characterizes the freshness of the product.

Blue cheese: what are the benefits?

Classification of blue cheeses

Almost all of them are elite and absolutely all are expensive. Blue cheeses ripen from two to six weeks. Many of them are made from cow's milk. But the legendary Roquefort, no less tasty Ardi-gasna and some other types are made from goat milk. The cheeses in question can be divided into two large groups: white and blue cheeses.

When ripening, a thin light crust with a small amount of mold forms on the surface of white cheeses. This mold is specially “grown” by spraying with Penicillium. Because of this bacterium, cheeses have a piquant taste and excellent aroma that excites the taste buds. The most common white cheese is Camembert. It smells of mushrooms, damp earth and moss.

In blue cheeses, mold forms inside. The heads of such cheeses are kept for several weeks in deep, cold cellars, where a certain level of humidity is maintained. The taste of cheeses depends on the preparation technology and ripening time. Blue cheeses have a salty-spicy or pungent taste, smell of mushrooms, nuts, and have hundreds of aromas. The technology for kneading dough for this type of blue cheese has remained virtually unchanged for centuries. The milk is heated to 30 degrees, and when it curdles, it is wrapped in gauze and hung. The serum begins to drip. After two weeks, salt is added to the cheese and mold fungi are introduced using long needles.

The benefits of blue cheeses

Cheeses made from goat's milk are considered healthier. They contain fewer calories and are easier to digest. Goat's milk itself contains more vitamins A and B, iron, phosphorus and calcium than cow's milk.

All noble blue cheeses have a very high protein content. Of the total amount, at least a quarter will be perfectly absorbed by the body. In addition, such cheeses provide a person with nine important amino acids that the body cannot produce on its own. Examples of such amino acids are valine and histidine. They accelerate cell regeneration processes, which means wounds heal faster. Blue cheeses are recommended for those recovering from surgery. Regular consumption of such cheeses will help strengthen tooth enamel, slow down the development of osteoporosis, and normalize the functioning of the heart muscle and nervous system.

Roquefort, Gorgonzola, Camembert, Brie and other blue cheeses contain so much protein that they are far ahead of such recognized champions as eggs and fish.

Blue and white cheeses contain pantothenic acid. When it enters the human body, it begins to interact with enzymes. Scientists have proven that this chemical connection stimulates the production of hormones by the adrenal glands, and also gives vigor and the ability to withstand the negative effects of stressful situations.

The benefit of blue cheeses is their high content of vitamin A, which strengthens the immune system, has a beneficial effect on the skin, and helps remove toxins.

The dangers of blue cheeses

Blue cheeses are not recommended for people struggling with excess weight for the following reasons: - high sodium content, which delays the removal of fluid from the body; - high fat content (up to 48 percent); - increased protein content, which will make it difficult to calculate the maximum allowable amount in the diet.

If a person has eaten too much noble mold cheese, then he will experience increased excitability and impressionability. People who abuse this delicacy are hyperactive and have trouble falling asleep.

It is undesirable to consume blue cheese for people who have been identified as individual intolerant to penicillin, as well as for those who have fungal diseases.

Blue cheeses are contraindicated for children and pregnant women. Listeriosis may develop, a food-borne infection characterized by cramping abdominal pain, fever, muscle pain, and indigestion. Listeriosis can lead to premature birth, miscarriage, and stillbirth.

The harm of blue cheese is also manifested in the fact that penicillin fungi secrete antibiotics. And antibiotics themselves, as is known, do not allow bacteria to multiply in the body. Unfortunately, the vital activity of not only harmful but also beneficial bacteria is suppressed.

The appearance of dysbiosis and intestinal infection after eating blue cheese is possible. But often the reason is not the cheese itself, but its expiration date. Due to their high cost, mold cheeses are not everyday products, and therefore can sit in the supermarket for weeks. If we also subtract transportation from the French provinces from the total shelf life (after all, only there they make real original blue cheeses), then there is little time left for sales. The integrity of the packaging and the temperature conditions at which the product was stored also have an impact. It is advisable to buy blue cheese in small quantities, so that it is enough to enjoy once. Be sure to check expiration dates.

You should not trust cheeses cut or packaged in the supermarket. Most likely, you will buy a very expensive but low-quality counterfeit product

Blue cheeses can be harmful to people with lactose intolerance.