How is lactase used in dairy industries?

Lactase is used in the dairy industry to break down lactose into simpler sugars, making products suitable for lactose-intolerant individuals.

Lactase, an enzyme, plays a crucial role in the dairy industry. It is used to break down lactose, a sugar found in milk, into two simpler sugars: glucose and galactose. This process is particularly important for the production of lactose-free products, which are designed for individuals who are lactose intolerant. Lactose intolerance is a common condition where the body is unable to fully digest lactose, leading to digestive problems when dairy products are consumed.

The use of lactase in the dairy industry also improves the sweetness and solubility of dairy products. When lactose is broken down into glucose and galactose, the resulting sugars are sweeter than lactose, enhancing the natural sweetness of the products without the need for additional sweeteners. This is particularly beneficial in the production of ice cream and desserts. Moreover, glucose and galactose are more soluble than lactose, which improves the texture and smoothness of the products.

In addition to lactose-free products, lactase is also used in the production of condensed milk, where it helps to prevent crystallisation. By breaking down the lactose, lactase prevents the formation of lactose crystals, which can give condensed milk a gritty texture.

Furthermore, lactase is used in cheese making. The breakdown of lactose into simpler sugars aids in the fermentation process, as these sugars can be more readily used by the bacteria that are responsible for turning milk into cheese. This not only speeds up the cheese-making process but also contributes to the flavour and texture of the cheese.

In summary, lactase is a vital tool in the dairy industry, used to enhance the texture, flavour, and digestibility of a wide range of dairy products.