Editing Lactic acid fermentation (section)

==== Benefits for the lactose intolerant====
{{main|Lactose intolerance}}

In small amounts, lactic acid is good for the human body by providing energy and substrates while it moves through the cycle. In lactose intolerant people, the fermentation of lactose to lactic acid has been shown in small studies to help lactose intolerant people. The process of fermentation limits the amount of lactose available. With the amount of lactose lowered, there is less build up inside of the body, reducing bloating. Success of lactic fermentation was most evident in yogurt cultures. Further studies are being conducted on other milk products like acidophilus milk.<ref>{{cite journal | vauthors = Alm L | title = Effect of fermentation on lactose, glucose, and galactose content in milk and suitability of fermented milk products for lactose intolerant individuals | journal = Journal of Dairy Science | volume = 65 | issue = 3 | pages = 346–52 | date = March 1982 | pmid = 7076958 | doi = 10.3168/jds.S0022-0302(82)82198-X | doi-access = free }}</ref>