Lactase Enzyme (GODO-YNL)

Lactase is a beta-galactosidase (lactase) preparation derived from the fermentation of a selected strain of Klyveromyces lactis. Lactase catalyzes the hydrolysis of one molecule of lactose (a disaccharide), resulting in one molecule of each of the monosaccharides glucose and galactose, which are more easily digested by those who are sensitive to lactose. 

Lactase reduces the level of lactose in milk products and can decrease the need for added sugar. The application of lactase is useful for the manufacturing of:

  • Reduced-lactose milk products including fluid milk, flavored milk and condensed milk
  • Reduced-lactose cultured milk products such as yogurt, yogurt drinks and cheese products
  • Reduced-lactose ice cream
  • Reduced-lactose whey products
Size

Please contact Dairy Connection Technical staff

Glycerol, water, Beta galactosidase

Kosher, certificate available

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TM 81
 
Neige