Beta-Galactosidase Enzyme for Lactose-Free Milk Production
Question
I am interested in producing lactose-free milk. Could you please provide information on an enzyme suitable for digesting lactose in milk and other dairy products?
I would appreciate details on:
- The enzyme's properties, such as its concentration (
100,000U/g). - Optimal usage conditions, including the recommended temperature range (
37-55°C, ideally38-40°C) and pH range (4.5-5.5, ideallypH 5.0). - How it helps in preventing lactose crystallization in the final product.
Answer
Yes, we have Beta-Galactosidase Enzyme (100,000U/g) which is specifically used to break down lactose in milk and other dairy products to produce lactose-free products. This enzyme helps in the digestion of lactose, making it suitable for individuals with lactose intolerance.
Our Beta-Galactosidase Enzyme is commonly used in the food and beverage industry for products such as pasteurized milk, yogurt, ice cream, chocolate, cakes, cookies, butter, and cream. It helps to accurately control the degradation or elimination of lactose during the production process and also prevents lactose crystallization in the final product.
For optimal activity, this enzyme works best within a temperature range of 37-55°C (ideally 38-40°C) and a pH range of 4.5-5.5 (ideally pH 5.0).
