Cheese, with its fat, takes up to five hours to digest, whereas yogurt and milk take two.

Hard and old cheeses can take five hours to digest. Mostly due to its increased fat and dense protein content. Fat delays digestion because bile acids emulsify and break it down before absorption.  

Compared to yogurt and milk, cheese has more fat. Fat digestion is slow and complicated, requiring numerous digestive stages. Cheese digestion takes longer due to this mechanism.

Cheese protein structure, especially casein, solidifies during cheesemaking. This makes them tougher to digest than milk and yogurt proteins.

A two-hour yogurt digest is typical. Although yogurt contains fat, the fermentation process breaks down proteins and carbohydrates, making it simpler to digest. By supporting a healthy gut microbiota, probiotics in yogurt aid digestion.

Digestion of milk takes about two hours. The liquid shape and lower fat content make it easier to digest and absorb than cheese. Whey proteins in milk are easier to digest and absorb faster than cheese proteins.  

The fermentation process in yogurt breaks down proteins and carbohydrates and generates beneficial bacteria. These probiotics speed digestion compared to cheese.

Calcium, protein, and fat are concentrated in cheese, despite its extended digestive period. Slower digestion lets energy and nutrients last longer. But milk and yogurt provide faster energy and hydration.

Yogurt may be simpler to digest than milk or cheese for lactose-intolerant people due to lactase-producing bacteria. Due to its fat content, aged cheese takes greater digestion while having less lactose.

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