Neutral Lactase Enzyme Lactpro L10 from Kluyveromyces Lactis

We are excited to announce the launch of our latest innovation in enzyme technology: Neutral Lactase Enzyme, obtained through the fermentation of Kluyveromyces lactis strains and available in liquid form. This unique enzyme offers numerous benefits and features that make it an ideal choice for various dairy applications.

LactPro L10 is a lactase enzyme obtained by fermentation of Kluyveromyces lactis strains. Lactase (β-D-galactosidase) breaks down lactose into its component monosaccharides, glucose and galactose. These monosaccharides are relatively sweet (approximately 80% sweeter than sucrose) and 3-4 times more soluble than lactose itself.

Application area

Milk drinks: In the production of flavoured milk drinks produced using lactase, the addition of sugar can be reduced without reducing the sweetening effect. The amount of flavouring can also be reduced.

Condensed milk: The use of lactase helps to avoid crystallization of milk sugar during storage and thus reduce the risk of thickening of the product caused by coagulation of casein on lactose crystals.

Fermented dairy products: Usually, milk hydrolyzed with LactPro L10 ferments faster than milk not treated with the enzyme preparation. In the production of cottage cheese, sour cream, yogurt, etc., the period from the moment of adding the starter to the moment of reaching the required pH level in milk treated with LactPro L10 is reduced. In addition, the yogurt turns out sweeter. In the production of yogurt with fruit, the amount of sweetener can be reduced, which will lead to a decrease in the caloric content of the products.

Ice cream: Treatment of the ice cream mixture with LactPro L10 prevents lactose crystallization. This allows avoiding a sandy consistency in the finished product even with an increase in whey powder. Also, treatment of the mixture with an enzyme preparation helps to increase the creamy taste in the finished product.

Whey processing:??After processing?with LactPro L10, the whey can be purified and concentrated to syrup for use in various food products. Without purification, the syrups are well suited for livestock feed LactPro L10??can be used both in the production of individual batches of goods and continuously.????????

Cheese Production: In cheese production, the enzyme can be used to control lactose conversion, improving the texture and flavor of the final product. It also helps reduce the risk of cheese cracking or developing off-flavors during storage.

Usage

LactPro L10?is used for the conversion of lactose in milk.

The dosage depends on the desired degree of hydrolysis, milk temperature and pH, reaction time and type of milk/substrate. To prevent unwanted growth of microorganisms, it is recommended to treat the milk at 6-10°C for 12-24 hours. Alternatively, treatment at 37°C for 6 hours can be used, although this method is less common.

At a temperature?of?6°C

80% hydrolysis can be achieved at a typical dosage of 0.1– 0.2% within 24 hours

100% hydrolysis can be achieved at a typical dosage of 0.2 – 0.3% within 24 hours

At a temperature?of?37°C

80% hydrolysis can be achieved at a typical dosage of 0.1 – 0.2% within 6 hours

100% hydrolysis can be achieved at a typical dosage of 0.2 – 0.3% within 6 hours

Benefits of Neutral Lactase Enzyme:

Improved Digestibility: Neutral Lactase Enzyme effectively breaks down lactose, the sugar present in dairy products, into more digestible forms. This is particularly beneficial for individuals with lactose intolerance, as it helps reduce discomfort and allows them to enjoy dairy products without adverse effects.

Enhanced Nutritional Value: By facilitating the breakdown of lactose, this enzyme unlocks the full nutritional potential of dairy products. It enables better absorption of essential nutrients like calcium, phosphorus, and protein, which are crucial for maintaining good health.

Extended Shelf Life: The use of Neutral Lactase Enzyme in dairy processing can help extend the shelf life of products by reducing the risk of spoilage caused by lactose-fermenting bacteria. This not only preserves the quality of dairy products but also reduces waste and associated costs.