Lactase is an enzyme that acts on the lactose in milk, breaking its links and producing D-glucose and D-galactose, which are sugars more soluble.
Yeast Lactase presents optimum implementation in dairy products as sweet milk and milk with low amount of lactose.
In the case of sweet of milk, Yeast Lactase minimizes the problems of sandity. This is because the Lactose, the cause of this problem, is hydrolyzed by the enzyme.
Yeast Lactase can be used in the production of milk without lactose or low amount of Lactose, which can be consumed by people lactose intolerant.
Lactose intolerance is a deficiency of the agency to digest the milk sugar, called Lactose. This sugar is composed of glucose and galactose. The people who are lactose intolerant do not produce the enzyme lactase, which breaks the Lactose in those two fractions, palatable by the agency. The undigested Lactose is fermented in the bowel by bacteria, producing acids and gases (CO2). This phenomenon causes some symptoms such as abdominal cramps, gas production, Flatulence and diarrhea.
The Lactose intolerance is a common problem, which affects more than 75 % of the world’s population of agreement with the National Institute of Digestive Diseases, Kidney and Diabetes, (USA) affiliated with the National Institute of American Health; and may appear in greater or lesser intensity on the basis of some factors, mainly race.
It is important to note that intolerance to lactose is not the same as the milk allergy.
In the production of milk free is necessary hydrolysis of the Lactose in the minimum amount of 90 %.