Lactase: High activity lactase for digesting lactose.

Applications: include: Dairy, Ice-Cream, Lactose-Free Products

Properties: Food grade lactase (β-galactosidase) is an enzyme that hydrolyses lactose, the sugar found in milk and dairy products, into its simpler, more digestible components: glucose and galactose. Its key applications include the production of lactose-free or low-lactose dairy products, such as milk, yogurt, cheese, and ice cream, making them suitable for lactose-intolerant consumers. Lactase also improves sweetness and solubility in dairy formulations, as the resulting monosaccharides are sweeter than lactose and dissolve more easily. Additionally, it enhances fermentation efficiency in dairy-based beverages and can prevent lactose crystallization in products like condensed milk and ice cream, improving texture and shelf life. The enzyme is food grade, safe for consumption, and contributes to broader consumer accessibility, improved product quality, and extended shelf life in the dairy industry.

Reaction:

Lactose → Glucose + Galactose

• Certification: Food grade, ISO 22000
• Activity: 20,000 ALU / g *
• Properties: Yellow liquid
• Density: 1.1–1.2 g per mL
• Total Protein: 10–15 % w/v
• Temperature Range: 15–65°C
• pH Range: 3.5–8.0
• Typical Dosage Milk: 1 L enzyme to 1,000 L semi-skimmed milk †
• Typical Dosage Ice-Cream: 2 L enzyme to 1,000 L of double cream ‡
• Stability: 12 months (see sheet for details)

* where 1 U is the amount of enzyme required to release 1 μmol of glucose from lactose per minute

† at 37°C to pre-pasteurised milk with stirring reduces the lactose concentration to < 0.1% w/v in 18 hours

‡ at 37°C to pre-pasteurised double cream with stirring reduces the lactose concentration to < 0.1% w/v in 18 hours