Fungal Lactase Liquid for fermented milk

Enzyme: Lactase(β-galactosidase) Description An enzyme preparation which hydrolyzes lactose into glucose and galactose that can be safely digested by everyone, enabling also lactose-intolerant people to enjoy and benefit from dairy products. It also meet the growing demand for sugar and calorie reduced dairy products Usable dose Normally 0.04% - 0.12% based on material weight and it could be optimized in the different production process (within a different temperature, pH and processing time). Usable ranges It is robust and capable of working at the pH wide ranges (pH 3.5-6.5) found in most milk and milk-based products. ENZYME APPLICATION The product is a free from side activities, which prevents off-tastes. There are around 70% people in the world suffering from a degree of lactose intolerance. The growing health-conscious consumers want the digestive enzyme lactase to break down lactose, or milk sugar in dairy products - lactose-free dairy products without effects of tastes and convenience. The trend towards healthier food has brought a growing demand for lactose-free dairy products and provides an excellent opportunity for dairy companies to launch new, higher-margin lactose-free products. The product is robust and capable of working at the pH ranges found in most milk and milk-based products such as regular yoghurts, cheese, infant milk powder etc.: 1. Offers superior low-lactose milk and milk-based products for benefiting the lactose intolerant consumers. 2. Increases the naturally sweeter of milk products. 3. Reduces the likelihood of developing off-flavors.