Processed
Neutral pH Dairy Lactase
S tier
Neutral-pH dairy lactase is specified for sweet milk, cream, and ice-cream mix—the pH 6.5–6.8 window where yeast lactases thrive and fungal ones sulk. Modern plants buy highly purified, low-side-activity preparations so the carton does not pick up proteolytic off-notes during a long sterile hold. Some grades are designed for aseptic addition after UHT so the enzyme works in the sealed pack. This is the variety to write on a lactose-free milk specification. It will not rescue a yoghurt vat that has already gone acid—use an acid-stable lactase there. Keep it cold until dosing; activity is a perishable number, not a slogan.
Track this ingredient
Characteristics
Preparations
Traits
History
Dairy-ingredient houses purified yeast lactase into neutral-pH grades with low side activity.
UHT lactose-free milk used in-pack hydrolysis with neutral lactase after sterilisation.
Ice-cream mix plants specified neutral lactase to cut sandiness from lactose crystals.
High-purity neutral grades became the global default for branded lactose-free white milk.