Lactase is a preparation of beta-galactosidase (lactase). It breaks down (hydrolyses) the disaccharide lactose to the sweeter-tasting monosaccharides glucose and galactose. Lactase is widely used in the manufacture of dairy products such as fermented milk, ice-cream, milk drinks, etc.
Optimum pH Range with mixed substrate: 5.0-7.0
Optimum Temperature with mixed substrate: 40-65 degree centigrade
Lactase is used in the production of lactose-reduced milk for people who are intolerant of lactose. The enzyme is also used to make special low-lactose milk for domestic cats for similar reasons. If ice cream is made from lactase-treated milk (or whey), or if the ice cream mix is treated with the enzyme, no lactose crystals are formed and the common defect ‘sandiness’, due to lactose crystallisation, will not occur. Hydrolysis of lactose also improves ‘scoopability’ and texture significantly, as well as making the ice cream more palatable to those who are lactose intolerant.