Many hard and aged cheeses contain very low levels of lactose. For instance, Cheddar, Parmesan and Swiss. The lactose content in these cheeses is reduced during the aging process.
Butter is naturally low in lactose. Most of the lactose is removed during the churning process which leaves behind the fat.
Greek yogurt is strained to remove much of the whey, which contains lactose. This process leaves it with less lactose than regular yogurt.
Lactose-free milk is regular cow’s milk that has been treated with the enzyme lactase. This makes it a suitable option for those with lactose intolerance.
This route passes the Alps which is a huge mountain range in Europe. The weather systems in the region as well as the high terrains can lead to a turbulent flight experience.