A great number of Americans are lactose intolerant. These people who suffer from lactose intolerance are caused uncomfortable symptoms consuming dairy foods. Today we have a very useful product called LACTAID® for lactose intolerant people. The Dietary Supplement LACTAID® converts this lactose into glucose and galactose. So I decided to test if this Dietary Supplement is capable of converting the disaccharide into glucose and galactose, and how much pressure is released during the fermentation of these sugar solutions. For both parts of the experiment, my hypotheses were supported. For the first part both whole and 2% milk the lactose solution came out negative and the lactose plus lactase solution came out positive. For the second part there were five test tubes: test tube 1 has lactose & lactase, test tube 2 has lactose only, test tube 3 had Lactose-Free milk, test tube 4 had a glucose tablet solution and test tube 5 had water. The average fermentation rates were: test tube 1 was 2.51 kp/min, test tube 2 was 0 kp/min, test tube was 1. 563, test tube 4 was 1.404 and test tube 5 was 0.