Adding lactase to milk

[lactoseintolerant]

I'm not sure if this is the most appropriate board for this, please let me know if it isn't, I'm new.

I am looking to make lactose free or nearly free soft cheeses like mozzarella and feta. I can't use lactaid milk because it is nuked to death.  I have been pondering adding
either liquid lactase or using the powder from the pills and letting it sit for a day or two. The pills  have more units of lactase, but they include a bunch of additives, including:

Microcrystalline Cellulose, Croscarmellose Sodium, Crospovidone, Magnesium Stearate, Colloidal Silicon Dioxide, Mannitol, and Sodium Citrate.

Are any of these like to cause issues with cheese making?

[Tomer1]

Yes. The starter bacteria consumes lactose.  basically your enzymaticly converting lactose to glucose.  I dont think they can intake it directly (although they have their own inner cell convertion of lactose to glucose).   

But, you could make a non starter (use citric acid) instant mozz.     It wont work with feta as an integral part of the flavor is from the starter cultures.