Lactase - lactose removing enzyme

Rescue for people with lactose intolerance - just add a few drops to regular milk, wait 24 hours and you're ready - you can consume milk without fear!

Also ideal for cheese and yogurt producers - such products can be consumed by people with lactose intolerance!

 

The number of people with lactose intolerance has increased in recent years.

Lactase is an enzyme found in the small intestine, its function is the breakdown of lactose into glucose and galactose.
Lactose intolerance is caused by a lack of production or low lactase production, which makes the human body have a problem digesting lactose, causing intestinal flora problems.
In most cases, in this situation, dietary intake should be severely limited.
The liquid lactase enzyme is available in high concentration and purity. This enzyme deprives milk of lactose, obtaining milk fully assimilable by people with lactose intolerance. Such milk can be consumed directly or after treatment in normal dairy / cheese making processes.

The absence of lactose does not really change the structure, taste or durability of the finished product.

Method of use:

Add the liquid to milk at a temperature of about 5 degrees C, mix thoroughly.

Wait 24 hours while maintaining a temperature of 5 degrees C.



The recommended standard dose for refrigerator temperature (about 5 degrees C) is 1 ml of the preparation per 1 liter of milk.

The process time is about 1 day.

DESCRIPTION:
- Lactase is a neutral ß-galactosidase preparation produced by fermentation from a selected strain of yeast.
- Lactase hydrolyzes lactose into a mixture of glucose and galactose.
- Lactase complies with the specifications recommended by JECFA (FAO/OMS) and FCC for enzymes for food use.



TECHNICAL DATA:
- Activity: min.: 5200 NLU/g
- Operating range: temperature: 40–5°C pH: 6–7
(Activity is measured according to FCC IV and is based on a 10-minute hydrolysis on o-nitrophenyl-ß-D-galactopyranoside (ONPG) substrate at 30.0°C +/- 0.1°C and pH 6.50. The parameter is expressed in natural lactase units (NLU).



Storage: when stored at a temperature of 0–6°C, it retains the declared activity for at least two years
It tolerates ambient temperatures during transport.



Packaging:

50 ml
100 ml
250 ml
1 liter
10 liters



The full catalog of BIOCHEM preparations for dairy production (starter cultures, rennet, calcium chloride and others) is available at - in PDF format:

http://serowar.pl/upload/BIOCHEM-SEROWAR.pdf