beta lactase enzyme in food Used for processing lactose-free milk milk powder and yogurt 

    Beta-lactase can break down lactose into two monosaccharides: glucose and galactose. It is used in the production of lactose-free milk, yogurt, and other dairy products suitable for lactose-intolerant individuals. Additionally, it can be used to make condensed milk, milk beverages, and milk powder, optimizing the taste, solubility, and stability of the products.

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.