Processed
Yeast Lactase
S tier
Yeast lactase, usually from Kluyveromyces marxianus or K. lactis, is the classic dairy-plant enzyme for making lactose-free milk. It works near the pH of fresh milk and is added in the silo or as an aseptic dose after pasteurisation so lactose splits into glucose and galactose before the carton is sealed. The milk tastes slightly sweeter; the ice crystals in lactose-free ice cream behave differently because the free sugars depress freezing point more than lactose did. Home drops sold for treating a jug of milk are typically this family. Activity collapses if you boil the milk with the enzyme in it. A good preparation is clean, standardised in ALU or similar, and does not bring yeast bite to the dairy.
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Characteristics
Preparations
Traits
History
Kluyveromyces lactase entered dairy plants as the first practical lactose-free milk enzyme.
Nordic dairies scaled yeast-lactase treated milks for lactose-intolerant consumers.
Aseptic post-pasteurisation dosing cut cooked flavours in lactose-free milk.
Retail lactose-free ranges made yeast lactase a default rather than a specialty SKU.