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For the production of lactose free and reduced lactose content milk, dairy products, and foods


Lactose has limited solubility and crystallization is a problem in ice cream, sweetened condensed milk dulce de leche, and other dairy products. The lactose crystals impart an objectionable sharp and gritty mouth feel termed sandiness.






LactoDigest Yeast Lactase


·    Selectively and efficiently breaks down lactose to galactose and glucose.

·    Lactose hydrolysis increases sweetness and depresses the freezing point.

·    Lactose hydrolysis prevents lactose crystallization.

·    Is stable and efficient over pH range common to milk and dairy (pH 5.25-6.75).

·    Highly purified 

·    Provide excellent color and flavor stability.





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