Lactase
Lactase is an enzyme that breaks down lactose, the natural sugar in milk, into glucose and galactose, making dairy products easier to digest.
| Processing method | Fermentation |
|---|---|
| Standardization | upto 100,000 ALU/g (activity-based) |
| Assay Method | Enzyme activity assay |
| Appearance | Cream-colored to light beige powder |
| Key Benefits |
|
Halal
Kosher
ISO 22000
GMP
Lactose-Free Milk
Ice Cream
Yogurt & Dairy
