Yogurt, cheese, ice cream, and dairy beverage production
Case Details
Industry Needs In the production of yogurt, cheese, ice cream, and dairy beverages, insufficient lactose fermentation in raw materials can easily lead to acidification and a cloyingly sweet taste in finished yogurt; lactose crystallization during low-temperature ice cream storage can cause a gritty texture; lactose solubility in dairy beverages is limited, and high-solids systems are prone to precipitation; incomplete lactose metabolism during cheese fermentation leads to continuous acid production during post-ripening, affecting shelf stability.
Solution Details Adding lactase can pre-decompose lactose into glucose and galactose, eliminating lactose intolerance and broadening the consumer base; increasing the sugar content of raw materials, aiding fermentation, and reducing the need for added sugar; preventing lactose crystallization in ice cream and preventing graininess; improving sugar solubility and enhancing the stability of dairy beverage systems; reducing residual lactose in cheese, inhibiting excessive acidification in the later stages, improving flavor, while resulting in a milder sweetness, better palatability, and preservation of milk protein and fat nutrients, making it suitable for clean label production.
