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Lactose sensitivity develops from a deficiency of the lactase enzyme in the body. Our liquid lactase enzyme offers an uncompromising solution for this. A few drops of this liquid do the job for our body and break down lactose. With it, people suffering from lactose intolerance can also safely consume any dairy product.

The lactase enzyme is a 100% natural enzyme that also occurs in the small intestine. If we stop producing this enzyme in the body, then unfortunately we become lactose intolerant. In such cases, the consumption of dairy products can cause serious inconvenience. You can read more about lactose intolerance here!

The liquid lactase enzyme breaks down lactose within 24 hours after adding it to milk, bringing milk sugar into a form that anyone can consume. This is a simple process, lactose becomes galactose and glucose, simple sugars. lactase enzyme principals

Dosing it is child's play. 1 mL lactase enzyme is sufficient to break down lactose contained in 1 L of milk at 5-8 °C. This takes place in 24 hours. Of course, temperature and pH greatly determine the time of the process, so there are some important pieces of information to know before you begin:

  • We wrote 5-8 °C to make sure the milk doesn't sour. So this temperature is worth choosing if you plan to consume the milk afterwards.
  • The enzyme's ability to break down lactose increases steadily with increasing temperature, but bacteria also feel better. The temperature is raised only if milk is processed afterwards. lactase temp. optimum
  • During cheesemaking, the curd is constantly soured. The enzyme cannot work longer than pH=5.5, so when making e.g.: mozzarella, it is important to put the enzyme in the milk a few hours before preparation.
  • By breaking down lactose, we also make it easier for bacteria, in which case acidification will also be faster. We must be careful not to over-acidify the curd.
  • In dairy products that are made by lactic acid clotting (yogurt, kefir), bacteria breaks down almost all of lactose within 24 hours. But lactose enzyme is suggested to use, if you want to be 100% sure about there is no lactose left in your yogurt.
  • In long-ripened cheeses such as Parmesan, Comte, Cheddar, the bacteria in the culture break down all lactose in a few days, so after long maturation they do not contain lactose.
  • We recommend this enzyme primarily to those who want to drink lactose-free milk, or want to make lactose-free fresh cheeses and other fresh dairy products.
  • Those who want to be sure and want to add lactase enzyme to other cheeses, yogurt and kefir can do so, but it is worth paying attention to the fact that acidification will be faster during cheesemaking!


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