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The dairy industry is renowned worldwide for its high level of technological development, which can be noted through the wide variety of derived products on the market aimed at specific consumer groups. Among the fermented milks, yogurt is the most widely consumed (Vénica, Wolf, Suárez, Bergamini, & Perotti, 2018) and innovations in this product have motivated investigations (El-Shafei, Sakr, & Abou-Soliman, 2020; Khaledabad, Ghasempour, Moghaddas Kia, Rezazad Bari, & Zarrin, 2020), including the production of lactose-free yogurts supplemented with bioactive compounds. Although partial hydrolysis of lactose occurs during the fermentation of yogurt, significant amounts of this disaccharide still remain intact. Thus, for individuals with lactose intolerance, it is necessary to complete hydrolysis by use of exogenous lactase (Moreira et al., 2017). Lactose intolerance occurs due to the body's inability to digest this