De Paoli lactose-free butter is obtained from the best centrifuged creams. Thanks to the action of an enzyme called lactase, the lactose naturally found in milk is split into two simple sugars – galactose and glucose. Milk enzymes are also used to lower acidity and add aroma. After this treatment, the milk is skimmed and from this cream, butter is made. The process reduces the lactose to less than 0.02%, thus making the product suitable for consumption by people who suffer from intolerance.