Keto 10X is also degraded to lactic acid by bacteria. - Greek yogurt. Its creamy texture is achieved by removing water, so that the amount of lactose dissolved is even less than in natural yogurts. - Cheese. It is produced by separating - by precipitation - a solid fraction, consisting mainly of casein, which is the predominant protein in milk. In this process a liquid fraction is also generated, whey, mainly composed of water and lactose. The solid fraction - the cheese - retains more or less water, depending on the preparation: fresh cheeses generally contain 2 grams of lactose per 100 products, while the Manchegos only have traces. In addition, cured cheeses also undergo a fermentation process similar to that of yogurt, which makes their lactose content practically nil.