Processed
Lactase
Lactase (β-galactosidase) is the enzyme that splits milk sugar lactose into glucose and galactose. Food-grade lactase makes lactose-free milk, yoghurt, and ice cream, and is sold as drops or tablets for home treatment of dairy before consumption. Microbial lactases from yeast or moulds work at cold-dairy or process temperatures depending on the isolate. Treated milk tastes slightly sweeter because free monosaccharides are more sweet than lactose. Over-hydrolysis is rare; under-dosing leaves residual lactose that still causes intolerance symptoms.
Also known as: Lactase / Lactase Enzyme, Laktaasi, Lactase, Lactase
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A sample of named types with their own origin and culinary profiles.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.4 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 120 mg
- Salt 0.3 g
- Total Carbohydrate 72 g
- Dietary Fibre 0.5 g
- Total Sugars 2 g
- Complex / starch 68 g
- Protein 18 g
- Water 5.5 g
- Energy 368 kcal
- Water 5.5 g
- Carbohydrates 72 g
- Protein 18 g
- Microbial Protein 18 g
- Fat 0.4 g
- Minerals 191 mg
- Major Minerals 190 mg
- Trace Minerals 0.6 mg
- Iron 0.6 mg
- Salt 0.3 g
Minerals
Sodium: 120 · Potassium: 50 · Calcium: 20 · Iron: 0.6 ·
Lactase (β-galactosidase) drops are an enzyme protein, often on a glycerol or maltodextrin carrier. This dry standardised powder is protein plus a starch carrier—not lactose sugar itself. Energy from the carrier starch and enzyme protein; vitamin C is 0.
History
Physiologists characterised intestinal lactase and adult lactose maldigestion across populations.
Microbial lactase research enabled industrial lactose hydrolysis for dairy products.
Commercial lactose-free milks used immobilised or free lactase to serve intolerant consumers.
Retail lactase drops and tablets popularised home conversion of ordinary milk.
Ultra-filtered and enzyme-treated lactose-free lines became mainstream supermarket dairy categories.