Beta-Galactosidase Enzyme (100,000U/g)
- Product Code: 8697
Used in the production of milk (used to remove lactose from milk) and yogurt.
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| Test Name | Specification |
|---|---|
| Appearance | White powder |
| Activity of enzyme | 100,000 ALU/g Min |
| Moisture | 0.1% Max |
| Ash | 4% Max |
| Heavy metals (Pb) | 2ppm Max |
| Heavy metals (As) | 2ppm Max |
| Total Plate Count | 10,000 CFU/g Max |
| Coliforms | 30CFU/g Max |
| Yeast and mould | 100CFU/g Max |
Beta-Galactosidase Enzyme (100,000U/g)
Used in the production of milk (used to remove lactose from milk) and yogurt.
Working temperature range 37-55C, pH 4.5-5.5
Best 38-40C, pH 5.0
Beta-Galactosidase enzymeIt is used to break down lactose to produce lactose-free products. (Lactose-Free) makes the digestive system in the body not work too hard. Lactase enzymes are generally used in the food and beverage industry that is mainly composed of milk, such as pasteurized milk, yoghurt, ice cream, yogurt, chocolate, cakes, cookies, butter, and cream. Accurately control the degradation or elimination of lactose in the production process. It also helps to prevent the crystallization of lactose in the product.
Temperature 4 degrees can be stored for 25 months, temperature 15 degrees can be stored for 18 months, room temperature can be stored for 12 months.
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Beta-Galactosidase Enzyme (100,000U/g)
Used in the production of milk (used to remove lactose from milk) and yogurt.
Beta-Galactosidase Enzyme (100,000U/g)
Used in the production of milk (used to remove lactose from milk) and yogurt.
Working temperature range 37-55C, pH 4.5-5.5
Best 38-40C, pH 5.0
Beta-Galactosidase enzymeIt is used to break down lactose to produce lactose-free products. (Lactose-Free) makes the digestive system in the body not work too hard. Lactase enzymes are generally used in the food and beverage industry that is mainly composed of milk, such as pasteurized milk, yoghurt, ice cream, yogurt, chocolate, cakes, cookies, butter, and cream. Accurately control the degradation or elimination of lactose in the production process. It also helps to prevent the crystallization of lactose in the product.
Temperature 4 degrees can be stored for 25 months, temperature 15 degrees can be stored for 18 months, room temperature can be stored for 12 months.
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