Lactase Enzyme (β-Galactosidase) · Lactose Hydrolysis for Lactose-Free Dairy & Sweetness Enhancement

Name: Lactase Enzyme (β-Galactosidase)
Brand: Atlas Global Trading Co.
SKU: ENZ-LACTASE-BETA-GALACTOSIDASE
Availability: InStock

Lactase (β-galactosidase) is the key enzyme used to hydrolyze lactose into glucose and galactose—enabling lactose-free milk and dairy products, improved digestibility and a naturally sweeter taste profile without adding extra sugar. Lactase is widely used in lactose-free milk, UHT and ESL dairy, yogurt and fermented dairy, ice cream and frozen desserts, whey-based beverages and dairy ingredient processing. Selecting the right lactase grade (temperature and pH profile, liquid vs. powder, process timing) is critical to achieve target lactose reduction, sweetness and process efficiency. Atlas Global Trading Co. supplies lactase enzymes from qualified producers, supported by technical documentation, regulatory support and reliable global logistics.

Function: Hydrolyzes lactose into glucose + galactose for lactose-free dairy, improved digestibility and enhanced sweetness

Typical form: liquid or standardized powder (grade-dependent) with defined activity units; suitable for batch or in-line processing

Key feature: Enables lactose-free claims (as per local rules) and can reduce added sugar needs by increasing perceived sweetness

Lactase is often paired with stabilizers, emulsifiers and processing aids depending on the dairy format (milk, ice cream, yogurt, whey drinks). Explore the full Enzymes portfolio or browse our Product Index (A–Z) for complementary dairy ingredients and functional additives.

Product overview

Lactase: the core technology behind lactose-free milk and dairy

Lactose is the natural milk sugar. Lactase hydrolyzes lactose into glucose and galactose, which are sweeter than lactose and more easily digestible for lactose-intolerant consumers. In industrial dairy processing, lactase can be applied as batch treatment (e.g., in cold tanks), in-line dosing with holding, or via dedicated systems depending on product type and capacity. Enzyme choice is driven by process temperature (cold vs. warm), desired reaction time, pH, and heat-treatment sequence (pasteurization/UHT). Correct process design helps ensure consistent lactose reduction while minimizing off-flavors and maintaining product quality.

How it works

Lactose hydrolysis: converts lactose into glucose and galactose.
Digestibility: reduces lactose content to support lactose-free or low-lactose positioning (as per regional definitions).
Sweetness shift: glucose/galactose increase perceived sweetness, which can enable sugar reduction strategies in some formulas.
Process integration:
- Cold processing (typical for milk): longer reaction time at refrigerated temperatures,
- Warm processing: faster reaction, used in some ingredient or process setups,
- In-line dosing: controlled addition with defined holding time for continuous production.

Key characteristics

Type: dairy enzyme (β-galactosidase), produced by controlled fermentation.
Activity: standardized in supplier-defined units for accurate dosing and consistent results.
Form: liquid (common for dairy) or powder depending on grade and processing preference.
Temperature/pH profile: different grades optimized for cold or warm processes; choose based on your line conditions.
Labeling: enzyme declaration practices vary by market; enzymes may be considered processing aids depending on regulation and use.

Atlas supports dairy producers in selecting lactase grades for cold tank treatment, UHT/ESL milk, yogurt, ice cream and whey beverage systems.

Indicative specification points

Specifications depend on activity, formulation and intended use. Typical parameters include:

Activity: declared in agreed units (supplier standard) with batch-to-batch consistency.
Appearance:
- Liquid: clear to amber solution (grade dependent),
- Powder: free-flowing powder/granulate (grade dependent).
pH (liquid): controlled for stability and performance.
Density (liquid) / moisture (powder): controlled for storage stability and dosing accuracy.
Microbiological criteria: controlled per food ingredient standards suitable for dairy processing.
Contaminants: heavy metals and relevant impurities limited according to applicable standards.
Carrier/preservative system: may contain food-grade stabilizers/preservatives for enzyme stability (declared in documentation).

Each batch is supplied with a Certificate of Analysis (COA) and technical data sheet. Additional documentation (GMO status, allergen statements, origin, Halal/Kosher certificates where available, processing-aid status and regulatory files) can be provided depending on destination market requirements.

Lactose-free milk (fresh, ESL, UHT)

Cold tank treatment or in-line dosing to reach target lactose reduction before heat treatment.
Supports consistent lactose-free positioning (as per local rules) while maintaining clean dairy flavor.
Sweetness increase can allow reduced added sugar in flavored milks (validate with sensory trials).

Yogurt & fermented dairy

Used to reduce lactose and improve digestibility in yogurt and cultured products.
May support sweetness adjustment and reduce added sugar needs in flavored yogurts (system dependent).
Process integration must consider culture performance, fermentation profile and final pH.

Ice cream & frozen desserts

Reduces lactose crystallization risk and supports smoother texture (important in some formulations).
Enables lactose-free ice cream formats and improved consumer tolerance.
Sweetness shift can be leveraged for sugar optimization (validate for freezing point and texture balance).

Whey beverages & dairy ingredient processing

Hydrolyzes lactose in whey-based drinks and ingredients to improve sweetness and digestibility.
Supports fermentation and downstream processes where lactose conversion is required.

Formulation & process guidance

Define your target lactose level based on destination market definitions for “lactose-free” or “low lactose.”
Optimize dosing and reaction time:
- Cold processing requires longer holding times,
- Warm processing is faster but must be controlled to protect flavor and process stability.
Plan heat treatment sequence carefully: enzymes are typically inactivated by pasteurization/UHT; timing impacts final lactose level.
Monitor key quality parameters: residual lactose, sweetness profile, viscosity, flavor, and microbiology.
Regulatory: confirm permitted use, processing-aid status, and labeling requirements in each destination market.

Lactose-free dairy program support

Atlas can supply lactase enzymes for cold or warm processing and help design a robust lactose-free production workflow. Share your dairy format (milk, UHT, yogurt, ice cream, whey drink), process temperature and target residual lactose—our team will recommend suitable lactase grades and dosing strategies.

Discuss lactase enzymes

Quality & documentation

Supplied as dairy-grade lactase (β-galactosidase) with standardized activity and agreed specification for intended process.
Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet.
Documentation package can include GMO status, allergen declarations, origin, Halal/Kosher certificates where available, and processing-aid/regulatory statements.
Manufacturing sites typically operate under recognised quality and food safety systems such as HACCP and FSSC/ISO 22000; further certifications may be available on request.
Customers remain responsible for compliance with local regulations and labeling rules in destination markets.

Packaging, storage & logistics

Standard packaging:
- Liquid: jerrycans, drums or IBCs depending on concentration and supply chain,
- Powder: bags or cartons with inner liners.
Store in a cool place; protect from heat and direct sunlight. Avoid freezing unless permitted by supplier guidance.
Maintain hygienic handling practices for dairy enzyme use and follow SDS safety guidance.
Shelf life is defined on the product specification and COA; maintain temperature control to preserve activity.
Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your application (lactose-free milk/UHT, yogurt, ice cream, whey drinks, ingredients), process temperature and time (cold tank vs. in-line), target residual lactose, annual volume, preferred packaging and documentation/certification requirements (Halal, Kosher, non-GMO, etc.) and destination markets. Our team will recommend suitable lactase grades and support your lactose-free dairy program.