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Lactase - lactose-removing enzyme
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Description
Lactase – for reduced-lactose milk and dairy products
Want to prepare milk, cheese or yoghurt with less lactose? Liquid lactase breaks milk sugar down into glucose and galactose. The highly concentrated, pure preparation can be used before further dairy processing, adapting the process to the chosen product.
A neutral β-galactosidase preparation produced by fermentation of a selected yeast strain. Reducing lactose may improve tolerance, but hydrolysis effectiveness depends on dose, time, temperature and milk properties. Simply adding the enzyme does not confirm that the product is completely lactose-free. Tolerance also depends on individual response.
Directions: add 1 ml per 1 l of milk at about 5°C. Mix thoroughly and leave for approximately 24 hours, maintaining 5°C. Then use the milk directly or in the planned dairy process. After lactose breakdown, the taste may be sweeter.
Technical data: minimum activity 5200 NLU/g; working temperature range 5–40°C; pH 6–7. Activity is determined according to FCC IV, using 10-minute hydrolysis of ONPG (o-nitrophenyl-β-D-galactopyranoside) at 30.0°C ±0.1°C and pH 6.50. The preparation meets JECFA (FAO/WHO) and FCC specifications for food enzymes.
Available packs: 50 ml, 100 ml, 250 ml, 1 l and 10 l. Choose a variant for home batches or larger production and measure carefully. The preparation tolerates ambient temperatures during transport.
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