Liquid Neutral Lactase (Kluyveromyces lactis)

1. Product Overview

Neutral Lactase is a milk-splitting enzyme fermented from the dairy yeast Kluyveromyces lactis. In a single reaction it cleaves the β-D-galactopyranoside bond in lactose into two simpler sugars the body absorbs easily — glucose and galactose. That one reaction transforms how dairies meet modern consumer needs: it turns ordinary milk into lactose-free milk, opens a path to reduced-sugar dairy, and simplifies ingredient decks into cleaner, shorter labels — all without trading away taste or texture. Neutral Lactase is more than an ingredient; it is the key to dairy innovation that balances health and flavor.

2. Why Neutral Lactase Matters

Lactose is hard to digest for a large share of the population. Some infants develop diarrhea after feeding simply because their intestines lack the enzyme needed to split it. When neutral lactase is added to drinking milk, the lactose is hydrolyzed before it reaches the consumer — the finished milk turns gentle even for sensitive stomachs. This makes the product essential for:
  • Lactose-free milk for lactose-intolerant consumers;
  • Reduced-sugar dairy — hydrolysis releases glucose and galactose, which taste noticeably sweeter than lactose, so you can cut added sugar and still keep the sweetness consumers expect;
  • Clean-label products — a single natural enzyme replaces complex additive stacks, letting you declare a short, honest ingredient list.

3. Specification

Characteristic Detail
Enzyme source Fermented from Kluyveromyces lactis
Optimal pH 6.0–7.0 — matches the pH of milk and the human small intestine
Optimal temperature 30–40 °C — suits ambient milk processing and in-vivo action
Enzyme activity 5,000 NLU/g (FCC method)
Appearance Light brown liquid
Regulatory Complies with China GB 2760 for food enzyme preparations; holds international food-safety certifications (FCC, JECFA)
Why a neutral lactase? Its working pH mirrors milk and the human gut, so it can act both inside the process and, if needed, in the digestive tract — a combination few enzymes can offer.

4. Process Flexibility — Work the Way Your Plant Runs

Fullsail Neutral Lactase adapts to both warm and cold dairy processing, so you can match the enzyme to your existing line instead of rebuilding your line around the enzyme.
Warm / ambient process (37 °C):Sterilized milk → add neutral lactase 1%–2% (based on milk weight) → hold at 37 °C for 6–8 h → inactivate → package.
Cold process (9 °C):Sterilized milk → add neutral lactase 1%–2% (based on milk weight) → hold at 9 °C for 20–24 h → inactivate → package.
The cold route is ideal for dairies that want high quality without heating, keeping a fresher, cleaner flavor profile.

5. Recommended Dosage by Raw Material

Raw material Dosage (by weight) Processing conditions
Fresh milk 0.02%–0.1% Hold at 35 °C for 3–5 h, or at 4 °C overnight
Reconstituted milk powder 0.2%–0.4% Stir at 40 °C for 2–3 h
Yogurt base 0.05%–0.15% Add simultaneously with starter cultures to reduce fermentation time
Note: figures are based on current regulations and experimental results. Actual application should be validated through pilot trials according to your specific production process.

6. Right-Sizing the Dose — Four Levers

The optimum dosage depends on four variables. Share them with us and we will recommend a starting point tailored to your line:
  1. Milk composition — fat and lactose concentration;
  2. Target lactose level — how much lactose you want to leave in the finished product;
  3. Batch process conditions — hydrolysis time and temperature;
  4. Post-packaging storage — storage time and temperature after in-line dosing.

7. Quality, Storage & Packaging

  • Storage: keep at about 4 °C. Do not freeze.
  • Shelf life: 12 months.
  • Packing: 25 kg / drum; custom sizes on request.
  • Compliance: meets FCC and JECFA standards along with China GB 2760 for food enzyme preparations — approved for clean-label food production.