Beta Lactase is extracted by microbial fermentation and can hydrolyze lactose into galactose and glucose that can be absorbed by the human body. Utilize its hydrolysis to break down lactose in dairy products, producing low lactose or lactose free dairy products for consumption by a large population with lactose intolerance. Applied to the production of milk powder, cream powder, condensed milk, and cream.

Low-lactose milk production: Pre-hydrolyzing lactose with added Beta lactase meets the drinking needs of lactose-intolerant individuals.

Yogurt production: Appropriate addition reduces residual lactose during fermentation while enhancing product sweetness and palatability.

Dairy products like ice cream and milk candies: Beta Lactase prevents lactose crystallization, improving product texture.

Medical applications: Beta Lactase preparations serve as digestive aids to alleviate lactose digestion difficulties in infants, the elderly, or individuals with pancreatic insufficiency.

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.