Microorganisms in yogurt have the capacity of quantitatively digest in vivo in the small intestine the lactose from yogurt. The process of autodigestion of lactose in yogurt reduces both lactose maldigestion and lactose intolerance in lactase deficient individuals. Enzyme activity in yogurt depends upon the buffer capacity of the yogurt, microbial cells resistance to acid and enzymatic activity and to the effect of bile in the microbial cell that release beta-galactosidase activity. Lactose autodigestion capacity of yogurt is significantly reduced in pasteurized yogurt and it is also affected by the type and amount of microorganism that is added to milk and by the presence of fat. Yogurt intake represents an important food alternative for lactase deficient individuals.