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Making dairy easier to digest.
Function
Enzymatically hydrolyzes lactose into glucose and galactose, enabling lactose-free dairy production.
CROSSLINK LACTOZYME is a high-performance food-grade lactase enzyme for dairy (β-galactosidase) specifically designed for lactose hydrolysis in milk and dairy processing applications. This dairy lactase enzyme catalyzes the efficient breakdown of lactose (milk sugar) into glucose and galactose, enabling the production of lactose-free milk, low-lactose dairy products, and lactose-intolerance-friendly dairy formulations with improved digestibility. As a trusted lactase enzyme in dairy processing, CROSSLINK LACTOZYME is widely used as a lactose reduction enzyme for dairy to improve sweetness perception, enhance flavor balance, and eliminate lactose-related digestive discomfort without altering the natural dairy profile.
This β-galactosidase enzyme for dairy supports a wide range of applications including pasteurized and UHT milk, curd, yogurt, shrikhand, lassi, ice cream, and other fermented and frozen dairy products, where controlled lactose conversion is critical for taste, texture, and stability. By reducing lactose crystallization in ice cream and improving fermentation efficiency in cultured dairy, CROSSLINK LACTOZYME delivers consistent processing performance across industrial dairy plants. Positioned as a clean-label, enzyme-based lactose-free dairy solution, it helps manufacturers meet growing consumer demand for natural lactose-free dairy, while offering a reliable option from a leading lactase enzyme supplier for the dairy industry and food-grade lactase enzyme manufacturer in India.
CROSSLINK LACTOZYME is a food-grade lactase enzyme for dairy (β-galactosidase) engineered for efficient lactose hydrolysis in milk and modern dairy processing. This dairy lactase enzyme converts lactose (milk sugar) into two easily digestible sugars—glucose and galactose—helping manufacturers produce lactose-free milk and low-lactose dairy products with improved sweetness, better flavor balance, and enhanced consumer comfort. As a reliable lactose reduction enzyme for dairy, it supports clean-label positioning by enabling enzyme-based lactose-free dairy without the need for chemical processing.
CROSSLINK LACTOZYME performs effectively across a wide range of dairy systems, including pasteurized milk, UHT milk, flavored milk, curd, yogurt, lassi, shrikhand, ice cream, and fermented dairy products. In frozen dairy, it helps reduce issues linked to lactose crystallization, supporting smoother texture and better sensory quality. In cultured dairy, controlled lactose conversion can improve fermentation consistency and sweetness perception. CROSSLINK LACTOZYME is ideal for industrial dairy plants
CROSSLINK LACTOZYME is a β-galactosidase (lactase) enzyme for dairy used for lactose hydrolysis, enabling lactose-free dairy products and improved digestibility.
Lactase is used as a lactose reduction enzyme for dairy to break lactose into glucose and galactose for lactose-free milk, low-lactose dairy, and better sweetness and taste.
The enzyme catalyzes enzymatic lactose hydrolysis in milk, converting lactose into glucose + galactose, which are easier to digest and naturally sweeter.
It can be used in pasteurized and UHT milk, curd, yogurt, shrikhand, lassi, ice cream, and other fermented dairy products requiring lactose reduction.
Yes, CROSSLINK LACTOZYME is suitable as a lactase enzyme for UHT milk, provided the addition point and process conditions are correctly selected for lactose conversion.
Yes. Because lactose is split into glucose and galactose, CROSSLINK LACTOZYME can improve perceived sweetness and help reduce the need for added sugar in some formulations.
Yes. It supports clean-label lactase enzyme positioning by enabling enzyme-based lactose-free dairy without chemical modification.
Yes. As a lactose reduction enzyme for ice cream, it can reduce lactose-related crystallization issues, supporting smoother texture and improved mouthfeel.
Dosage depends on lactose level, temperature, process time, and target residual lactose. We provide application-specific dosage guidance based on your product and plant conditions.
Key factors include temperature, pH, contact time, and total solids. Proper mixing and adequate holding time ensure consistent lactose hydrolysis.
It typically improves taste by enhancing sweetness and reducing lactose harshness, while maintaining the natural dairy profile when used correctly.
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Parameter |
Details |
|
Enzyme Type |
β-Galactosidase (Lactase) |
|
Form |
Liquid (standard) / Powder (on request) |
|
Activity |
5,000 – 10,000 LAU/g (or equivalent FCC units)* |
|
pH Range (Optimum) |
4.5 – 7.0 |
|
Temperature Range |
30 – 55 °C (Optimum 37 – 50 °C) |
|
Solubility |
Fully soluble in water (for liquid form) |
|
Color & Appearance |
Light brown liquid / cream-colored powder |
|
Shelf Life |
12 months (liquid), 18 months (powder) at recommended storage |
|
Storage Conditions |
Store at 4–8 °C in sealed containers away from direct sunlight |