How are lactose-free dairy products made, and what kind of products of this type are few people know?

This category distinguishes between lactose-free and low-lactose dairy products.

Lactose-free milk is obtained in modern production facilities from conventional cow milk by membrane filtration or ultrafiltration, at the next stage the lactose residues are broken down by the lactase enzyme added to the milk. Lactose is naturally separated by hydrolysis into simpler elements - monosaccharides glucose and galactose, which, in turn, are easily absorbed, even in the body of people with a high degree of lactose intolerance. At the same time, milk retains its taste, useful properties and remains completely safe for health.

There are also low-lactose products in which the amount of lactose decreases during fermentation with fermented milk. These bacteria suppress some of the milk sugar. Few people know, but with mild symptoms of lactose intolerance, you can eat any cheese and dairy products - yoghurts, cottage cheese, kefir, yogurt.

Another way to reduce the lactose content in milk is to add the lactase enzyme directly product. The enzyme breaks down up to 98% of the lactose in milk. The original composition of milk is preserved, which ensures the maximum similarity of the product in properties to ordinary milk, however, due to glucose, the milk becomes sweet.

Lactose is removed by one method or another, primarily reduced to mechanical (membrane filtration) and biochemical (decomposition of lactose using the lactase enzyme or other biochemical methods for removing lactose).
Details are in the Wiki, for example: ru.wikipedia .org