Neutral Yeast Lactase
Appearance: Yellow or light brown powder
Enzyme activity: ≥3,000 u/g
Enzyme activity save ratio: ≥85%
Coliform: ≤40 MPN/100g:
Salmonella: Not detected
Heat stability (pH @6.6-7.0): The
enzyme is thermostable below 40 degree C where 90% activity is
remained within 2 hours. It is not stable over 45 degree C and
no activity remained over 50 degree C.
PH stability: The enzyme is stable
within pH 6.2-8.6.
Optimum temperature: 39 degree C
Optimum pH: 6.8
Sensibility to metal iron: Activated
by Mn2+, Mg2+, inhibited by Ca2+, Zn2+, Cu2+, Fe2+
Packing: complex film
inner packing and carton outside
cool and vacuum is favorable for storage in order to maintain
life: 12 months under cool and vacuum storage
Cool the milk to 38-40 degree C after sterilization and add yeast
lactase according to the ratio of 500 gram enzyme per MT milk.
Then stir the milk for 2.5-4 hours under heat insulation. Finally
re-sterilize the milk and packing.
The yeast lactase can also be
used to hydrolyze Lactose under 6-12 degree C.