Enzymes have been used in dairy products for centuries and without enzymes, the world would be without cheese.
Enzymes are used for the production of cheeses, yogurt, specialised dairy powders, and lactose free dairy products to:
• improve yield and processing conditions
• development and better control of flavour profiles
• lower sugar levels in end formulations
• create products suitable for the lactose intolerant consumer
At enzyme Solutions we have a range of lactase, lipase and protease specifically for dairy applications.
The growth of lactose intolerant consumers has driven an increase of low lactose and lactose free products available to include not just milk but other dairy products such as cheese and yoghurts. The demand for lactose free products will continue to grow and Enzyme Solutions have the range and technical expertise to be able to assist companies to meet the requirements for this market.
Our entire range of lactase free products are non GM and are high in purity to control the development off flavours in the end product.