What is Lactase and Why It Matters for Dairy Producers
Lactase is a naturally occurring enzyme that breaks down lactose, the primary sugar found in milk, into two simpler sugars: glucose and galactose. For dairy producers and cheese makers, understanding lactase opens up new possibilities for creating lactose-free products and improving fermentation processes.
Whether you’re a commercial dairy producer or an artisan cheese maker, lactase can help you tap into the growing lactose-free market while maintaining the quality and taste your customers expect.
Understanding Lactase: The Science Behind the Enzyme
Lactose is a disaccharide sugar that many people struggle to digest due to lactase deficiency. When lactase enzyme is added to milk, it catalyzes the hydrolysis of lactose, breaking the bond between glucose and galactose molecules. This enzymatic action occurs at specific pH levels and temperatures, making it ideal for dairy production processes.
The enzyme works most efficiently at temperatures between 35-40°C (95-104°F) and at a pH range of 6.0-7.0, which aligns perfectly with typical dairy processing conditions. This compatibility makes lactase an excellent tool for modern dairy operations.
Benefits of Using Lactase in Dairy Production
Using lactase in your dairy production offers several advantages beyond simply creating lactose-free products. The breakdown of lactose into glucose and galactose creates a sweeter taste profile without adding extra sugar, as these monosaccharides are perceived as sweeter than lactose on our taste buds.
For fermentation processes, pre-treating milk with lactase can accelerate bacterial activity, as many lactic acid bacteria more readily metabolize glucose and galactose compared to lactose. This can lead to faster production times and more consistent results.
Additionally, lactase-treated products may have improved texture and reduced crystallization issues that sometimes occur in frozen dairy products due to lactose crystal formation.
How to Use Lactase in Cheese Making
Selecting the Right Lactase Product
When choosing lactase for cheese production, you’ll find two main types: neutral lactase and acid lactase. Neutral lactase works best at pH 6.0-7.0 and is ideal for fresh milk treatment before cheese making begins. Acid lactase functions at lower pH levels and is better suited for specific cheese varieties with higher acidity.
Application Methods for Cheese Production
For hard and semi-hard cheeses, add lactase to fresh milk before pasteurization or immediately after cooling to processing temperature. The typical dosage ranges from 0.1% to 0.5% by weight of milk, depending on the desired level of lactose reduction and the enzyme concentration of your product.
Allow the enzyme to work for 12-24 hours at refrigeration temperature for complete lactose breakdown. For cheese makers with time constraints, using higher concentrations at warmer temperatures (around 35°C) can reduce treatment time to 4-6 hours.
After lactase treatment, proceed with your normal cheese-making process. You may notice that starter cultures work more quickly due to the readily available simple sugars. Adjust your timing accordingly and monitor pH development closely during the first few production runs.
Considerations for Different Cheese Types
Fresh cheeses like ricotta and cottage cheese benefit from lactase treatment, creating products that appeal to lactose-sensitive consumers while maintaining creamy textures. For aged cheeses, remember that much of the lactose naturally breaks down during the aging process, so lactase treatment is primarily beneficial for young or moderately aged varieties.
Blue cheeses and other mold-ripened varieties can also be made with lactase-treated milk, though you may need to adjust moisture levels slightly as the sugar content affects water activity in the final product.
Using Lactase in Yogurt Production
Pre-Treatment Method
The most common approach for lactose-free yogurt involves treating milk with lactase before fermentation begins. Heat your milk to processing temperature (around 35-40°C), add lactase at 0.1-0.3% by weight, and allow it to work for 30 minutes to 2 hours before adding your yogurt cultures.
This method ensures complete lactose breakdown before fermentation, resulting in a truly lactose-free product. The yogurt cultures will still produce lactic acid from the glucose and galactose, giving you the characteristic tangy flavor and thick texture of traditional yogurt.
Post-Fermentation Treatment
Some producers prefer adding lactase after fermentation is complete. This method maintains the traditional yogurt-making process but requires careful handling to avoid over-sweetening, as the lactase continues working in the finished product unless deactivated by heat treatment or refrigeration.
If you choose post-fermentation treatment, add lactase to finished yogurt, mix thoroughly, and allow 24 hours of refrigeration for the enzyme to work. This produces a lactose-free yogurt with a noticeably sweeter taste profile.
Balancing Sweetness and Texture
Because lactase-treated yogurt contains glucose and galactose rather than lactose, you may find the finished product tastes sweeter than traditional yogurt. Consider adjusting added sweeteners in flavored varieties or embrace the natural sweetness as a selling point for your lactose-free line.
Some producers report slightly thinner consistency in lactose-free yogurt. Combat this by increasing milk solids through powder addition or extended heating times during the initial processing stages.
Dosage Guidelines and Best Practices
The amount of lactase needed varies based on several factors: desired lactose reduction level, treatment time available, temperature, and the specific enzyme product concentration. Always follow manufacturer guidelines as a starting point, but don’t be afraid to experiment to find your optimal formula.
For 95% lactose reduction, which meets most lactose-free labeling standards, use approximately 3,000-5,000 neutral lactase units (NLU) per liter of milk with a 24-hour cold treatment. For faster processing, double the enzyme concentration and work at 35-40°C for 4-6 hours.
Keep detailed records during your first several production runs with lactase. Track enzyme dosage, treatment time, temperature, final lactose content, and sensory characteristics. This data becomes invaluable for standardizing your process and troubleshooting any issues.
Quality Control and Testing
Testing lactose levels in your finished products ensures you meet lactose-free labeling requirements and maintain consistency. Lactose test strips provide quick results, while sending samples to a laboratory offers precise quantification for certification purposes.
Many regions require products labeled “lactose-free” to contain less than 0.1% lactose. Plan your testing protocol to verify compliance before making label claims, as regulations vary by location.
Monitor the sweetness level and texture of your products batch-to-batch. Train your staff to recognize optimal characteristics so you can catch process variations early.
Storage and Handling of Lactase Enzyme
Proper storage maintains enzyme activity and extends shelf life. Most commercial lactase products require refrigeration and have shelf lives of 6-12 months when stored correctly. Always check expiration dates and store unopened containers at recommended temperatures.
Once opened, use liquid lactase within the timeframe specified by the manufacturer, typically 2-4 months. Enzyme activity gradually decreases over time, so you may need to increase dosage rates as your stock ages.
Avoid contamination by using clean utensils when measuring lactase, and never return unused enzyme to the original container. These simple practices prevent bacterial growth and maintain enzyme effectiveness.
Troubleshooting Common Issues
If your lactose-free cheese or yogurt isn’t meeting expectations, consider these common issues and solutions. Insufficient lactose breakdown often results from too little enzyme, too short treatment time, or incorrect temperature. Increase one or more of these factors and test again.
Overly sweet products indicate complete lactose breakdown, which is typically desired for lactose-free products but may require recipe adjustments in flavored varieties. Reduce added sweeteners to compensate for the natural sweetness of glucose and galactose.
Texture problems in yogurt can often be resolved by optimizing milk solids content or adjusting incubation time. Remember that lactase-treated milk may ferment faster, so monitor pH carefully during your first productions.
Market Opportunities for Lactose-Free Dairy
The lactose-free dairy market continues to grow as consumer awareness increases. Studies estimate that up to 68% of the global population has some degree of lactose malabsorption, creating enormous market potential for lactose-free products.
Positioning your lactose-free line as premium, artisan, or specialty can justify higher price points that offset the cost of lactase enzyme. Many consumers willingly pay more for products that meet their dietary needs without sacrificing taste or quality.
Consider offering both traditional and lactose-free versions of your most popular products. This approach captures both markets while showcasing your innovation and commitment to inclusive product development.
Conclusion: Embracing Lactase in Your Dairy Operation
Adding lactase to your dairy production toolkit opens doors to new markets and product lines while maintaining the artisan quality and flavor profiles that define your brand. Whether you’re producing farmstead cheese or commercial yogurt, lactase offers a scientifically sound solution for creating lactose-free products.
Start with small-scale trials to perfect your process before scaling up to full production. The investment in time and enzyme pays dividends through expanded market reach and customer loyalty from lactose-sensitive consumers who can finally enjoy your dairy creations.
With proper technique and attention to detail, your lactose-free products can match or exceed the quality of their traditional counterparts, proving that dietary accommodation and delicious dairy can absolutely go hand in hand.
References
- Dekker, P.J.T., Koenders, D., & Bruins, M.J. (2019). Lactose-Free Dairy Products: Market Developments, Production, Nutrition and Health Benefits. Nutrients, 11(3), 551. https://doi.org/10.3390/nu11030551
- Harju, M., Kallioinen, H., & Tossavainen, O. (2012). Lactose hydrolysis and other conversions in dairy products: Technological aspects. International Dairy Journal, 22(2), 104-109. https://doi.org/10.1016/j.idairyj.2011.09.011
- Jelen, P., & Tossavainen, O. (2003). Low lactose and lactose-free milk and dairy products – prospects, technologies and applications. Australian Journal of Dairy Technology, 58(2), 161-165.
- Monti, L., Negri, S., Meucci, A., Stroppa, A., Galli, A., & Contarini, G. (2017). Lactose, galactose and glucose determination in naturally “lactose free” hard cheese: HPAEC-PAD method validation. Food Chemistry, 220, 18-24. https://doi.org/10.1016/j.foodchem.2016.09.185