Processed
Acid-Stable Lactase
A tier
Acid-stable lactase keeps splitting lactose after the pH has fallen—in yoghurt, kefir, acid whey, or a tablet meant to work in the stomach. It is usually fungal in origin but sold on its pH curve rather than its genus. Dairies add it when they want residual lactose gone from an already-tart product, or when a fermented drink would otherwise remain troublesome for intolerant drinkers. It is a poor choice for sweet drinking milk: activity at pH 6.7 is often weak, and you will wait forever for a full split. Dose against the acid matrix you actually have. The preparation should stay active through a typical yoghurt fermentation without tasting mouldy.
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Characteristics
Preparations
Traits
History
Acid-stable lactases were isolated so fermented dairies could finish lactose hydrolysis after acidification.
Yoghurt and drinking-yoghurt lines adopted acid-stable grades for lactose-free SKUs.
Supplement makers labelled acid-stable lactase for use with meals rather than pre-treated milk.
Kefir and skyr brands used acid-stable lactase to claim lactose-free without flattening the ferment.