Lactase enzyme - Lactose remover - 100 mL

Liquid Lactase Enzyme for Lactose Sensitivity

Lactose intolerance occurs when the body lacks the lactase enzyme necessary to break down lactose, the sugar found in milk. Our liquid lactase enzyme offers an effective and natural solution for those who are lactose intolerant, enabling them to safely consume dairy products without discomfort. This 100% natural enzyme, which is also naturally present in the small intestine, helps break down lactose into simpler sugars, galactose and glucose, making dairy more easily digestible.

Key Features:

• Natural Lactase Enzyme: Derived from a natural source, the lactase enzyme breaks down lactose into simpler sugars, making dairy products safe for those with lactose intolerance.
• Easy to Use: Simply add 1 mL of lactase enzyme to 1 liter of milk at a temperature of 5-8°C, and the enzyme will break down the lactose within 24 hours. This straightforward process makes it easy to create lactose-free milk and dairy products.
• Improves Digestibility: By converting lactose into galactose and glucose, the enzyme makes dairy products easier to digest and reduces the discomfort caused by lactose intolerance.
• Versatile Application: Ideal for fresh dairy products like milk, yogurt, kefir, and fresh cheeses, ensuring that anyone can safely consume these products without experiencing the discomfort associated with lactose intolerance.

How It Works:

The liquid lactase enzyme works by breaking down lactose within 24 hours after being added to milk. It is most effective when stored at 5-8°C, ensuring the milk does not sour while the enzyme works to break down lactose. The enzyme’s activity increases with temperature, but for unprocessed milk or dairy products intended for immediate consumption, it is best to maintain the lower temperature to prevent the milk from turning sour. When used in cheesemaking or fermented dairy products, the enzyme helps bacteria process lactose, aiding in faster acidification and ensuring that the final product is lactose-free.

Important Considerations:

• pH Sensitivity: The enzyme is most effective at a pH level of above 5.5. During cheesemaking, it should be added a few hours before the curd is prepared to ensure it works effectively before the milk becomes too acidic.
• Fermented Dairy: In yogurt and kefir, the bacteria already begin to break down lactose during fermentation, but using lactase enzyme ensures that the final product is completely lactose-free.
• Long-Ripened Cheeses: For cheeses like Parmesan, Comté, and Cheddar, the bacteria naturally break down lactose over several days of maturation, so these cheeses generally do not contain lactose after aging.

Applications:

This lactase enzyme is primarily recommended for those who want to make lactose-free milk, fresh cheeses, or other dairy products. It’s also useful for those who want to ensure that no lactose remains in their yogurt, kefir, or cheese. When using lactase enzyme in cheesemaking, be aware that acidification may speed up, so it’s essential to monitor the process carefully.

Dosing:

• 1 mL of lactase enzyme is sufficient to break down the lactose in 1 liter of milk at 5-8°C within 24 hours.

Make lactose intolerance a thing of the past with our easy-to-use liquid lactase enzyme, and enjoy all your favorite dairy products without worry!