 Commercial cheeses, however, are often manufactured by processes that do not have the same lactose-reducing properties.Ageing of some cheeses is governed by regulations; in other cases there is no quantitative indication of degree of ageing and concomitant lactose reduction, and lactose content is not usually indicated on labels.In earlier times, whey or milk serum was considered to be a waste product and it was, mostly, fed to pigs as a convenient means of disposal.