Beta Lactase enzyme in milk is used in the processing of milk yogurt dairy products 

        Beta Lactase is a glycosidase enzyme that catalyzes the hydrolysis of lactose, primarily breaking down lactose in milk and breast milk into glucose and galactose. These two monosaccharides are more easily absorbed by the human body, effectively addressing issues like bloating and diarrhea caused by lactose intolerance in some individuals.

Applications 

Notices

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.