Lactase (also referred to as beta-galactosidase) is used to hydrolyze lactose in order to increase it's digestibility and to improve the solubility or sweetness of various dairy products. Lactases can be used for attractive label claims like "lactose-free" or "less added sugar".

  • Cream
  • dairy based beverages and products
  • enzyme modified cheese (EMC)
  • fermented milk products
  • ice cream
  • lactose free dairy
  • milk
  • yogurt

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