Lactase enzyme, 50 ml

Who can benefit from Lactase?
1) Lactase is a natural enzyme that is an obvious choice for people who suffer from lactose intolerance (those allergic to milk sugar).
2) People who want to reduce the amount of sugar (granulated sugar) in a recipe containing milk can benefit from using milk treated with lactase, since the lactose is converted into monosaccharides that have a higher degree of sweetness.

Using lactase
The product can be added to all types of animal milk. In Denmark this will typically be cow's, goat's and sheep's milk. When the lactase enzyme is used correctly, the lactose content of the milk can typically be reduced by more than 90%, and in some processes up to 98%.

Treating the milk
The process can be carried out in 2 ways:
The slow method:
Pour 1 litre of milk into a bowl or jug. Add 1 ml of lactase enzyme. Make sure it is whisked well into the milk. Then place the milk in the refrigerator at 4-6 º C for 24 hours. After this, the milk can be drunk/used just like any other milk.

The fast method:
Heat the milk to 40 degrees. Then pour it into the bowl of a 1-litre yoghurt maker (see product no. 2023). Add 1 ml of lactase enzyme. Make sure it is whisked well into the milk. Then switch on the appliance. The milk must then stand in the appliance at 40-46 (+/- 3 degrees) for 3 hours. After this, the milk can be drunk/used just like any other milk.

Lactase can be measured out using pipettes (product no. 1018).

If you do not have a yoghurt maker, you can also treat the milk in a saucepan, but it is important that the temperature is kept around 40-46 º C (+/- 3 degrees).

The lactase enzyme is destroyed if it is heated to more than 50 º C.

Lactose and the perception of sweetness
Glucose and galactose are naturally sweeter than lactose. By breaking down the lactose with the lactase enzyme, it is therefore possible to reduce the amount of added sugar in a recipe that uses milk treated with lactase.

We recommend that you experiment and find the level of added sugar that suits your own taste. It also means that your dishes contain fewer calories than dishes made with milk that has not been treated with lactase.

The active enzyme in the product is derived from Kluyveromyces lactis.

Concentration: 2100 Neutral Lactase Units (NLU)/gram