Lactose intolerance in many cases also doesn't have a clear cut threshold nor is it common to be hypersensitive where a single drop of milk causes projectile vomitting. Many people who are technically lactose intolerant (as in they don't self product lactase in adulthood) can consume some amount of dairy without any symptoms. Otherwise dairy products such as milk, yogurt, and ice cream would not have existed in most of Asia.
https://www.journalofdairyscience.org/article/S0022-0302(87)...
>"However, when lactose loads of up to 12 g are fed, symptoms can be minimal or absent." >"Tolerance to yogurt, acidophilus milk, and other microbe-containing dairy foods has been suggested and is thought to be due to either a low lactose content or in vivo autodigestion by microbial β-galactosidase."
Always makes my eyes roll when I hear people driving hours just to get fresh farm milk.
Considering I know nothing about this, and you seem like you do, are there any studies that looked at links between lactose intolerance and fresh milk produce?
Reason I say “fresh” is because we never refrigerated the milk. In the morning you get milk, cream is taken off top, by next morning you have a kefir like drink. All was consumed. There was no processing.
I know there is a study[0] that link exposure to farm animals being linked to less allergic reactions but never seen anything about milk.
[0]: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7744242/