How does lactase contribute to the production of lactose-free milk?

Lactase is used in the production of lactose-free milk by breaking down lactose into simpler sugars, glucose and galactose.

Lactase is an enzyme, a type of protein that speeds up chemical reactions. In the case of lactose-free milk, lactase is used to break down lactose, a sugar found in milk. Lactose is a disaccharide, meaning it's made up of two simpler sugars, glucose and galactose. Some people are lactose intolerant, meaning their bodies don't produce enough lactase to break down the lactose in milk, leading to digestive problems.

To produce lactose-free milk, manufacturers add lactase to regular milk. The lactase breaks down the lactose into glucose and galactose, which are easier for people to digest. This process is known as hydrolysis. The lactase used in this process is typically derived from yeasts or fungi.

The resulting milk still has the same nutritional value as regular milk, as the lactase only breaks down the lactose and doesn't affect the other nutrients in the milk. The milk may taste slightly sweeter, as glucose and galactose are sweeter than lactose.

In addition to making milk more digestible for people with lactose intolerance, this process also extends the shelf life of the milk. This is because bacteria that cause milk to spoil feed on lactose, so by breaking down the lactose, the milk becomes less appealing to these bacteria.

In summary, lactase plays a crucial role in the production of lactose-free milk. It breaks down the lactose into simpler sugars, making the milk easier to digest for people with lactose intolerance and extending the milk's shelf life.