Enzyme Engineering
Open Access

The Impact of Lactase on Dairy Product Quality: Advancements in Lactose Reduction Technologies

Clara Connor^{* *}Correspondence: Clara Connor, Department of Medicine, University of Carleton, Ontario, Canada, Email:

Author info »

Description

Lactose intolerance affects millions of people worldwide, making the consumption of dairy products uncomfortable or even painful for many. The symptoms, which include bloating, diarrhea and stomach cramps, arise because the body cannot break down lactose, a natural sugar found in milk and dairy products. Lactase, an enzyme responsible for breaking down lactose into its simpler sugar components glucose and galactose has become an essential in the dairy industry. By adding lactase to milk and dairy products, manufacturers can create lactose free versions of popular products, improving accessibility for lactoseintolerant consumers.

Role of lactase in dairy

Milk treatment: In the production of lactose-free milk, lactase is typically added to regular milk. The milk is then allowed to sit for a period, during which the lactase enzyme breaks down the lactose. After the process is complete, the milk contains little to no lactose and the resulting product is safe for individuals with lactose intolerance to drink.

Fermented dairy products: For products like yogurt and kefir, lactase is often used to pre-treat the milk before fermentation. By breaking down lactose beforehand, the fermentation process can be smoother and the final product will contain little to no lactose. Additionally, the beneficial bacteria used in fermentation, such as Lactobacillus and Bifidobacterium, can help further digest any residual lactose.

Cheese production: Cheese production is another area where lactase is utilized. Lactase is typically added to the milk before the curdling process, especially in soft cheeses like ricotta and mozzarella. Hard cheeses, such as cheddar or parmesan, naturally contain less lactose due to the aging process, but lactase treatment can still help to reduce the lactose content further.

Benefits of lactase in lactose-free products

Improved digestibility: The most significant benefit of using lactase in dairy products is improved digestibility for people with lactose intolerance. By breaking down lactose into glucose and galactose, lactase ensures that the body can absorb the sugars without causing digestive distress.

Maintaining nutritional value: Lactase-treated milk and dairy products retain their full nutritional value, including calcium, protein and vitamins A and D. This allows individuals with lactose intolerance to enjoy the same health benefits as those who can tolerate lactose, without the discomfort.

Wider consumer accessibility: The availability of lactose-free dairy products has expanded the consumer base for dairy producers. By offering lactose-free versions of milk, cheese, yogurt and other dairy items, manufacturers can cater to the needs of lactose-intolerant individuals, which is especially important as the prevalence of lactose intolerance rises globally.

The growing demand for lactose-free products

Lactose intolerance is prevalent in many populations worldwide, with varying rates of occurrence depending on geography and ethnicity. As awareness of lactose intolerance grows and the demand for dairy alternatives increases, the market for lactosefree products has seen significant expansion. Many dairy companies now offer a wide range of lactose-free options, including milk, cheese, yogurt, ice cream and even lactose-free butter. The convenience of these products has contributed to their increasing popularity, as consumers with lactose intolerance no longer have to avoid dairy altogether. Additionally, advancements in the production and quality of lactose-free dairy products have made them more affordable and widely available.

Conclusion

Lactase is a powerful enzyme that has covered the way for the development of lactose-free dairy products, enabling individuals with lactose intolerance to enjoy milk and dairy products without discomfort. By breaking down lactose into simpler sugars that can be easily absorbed by the body, lactase ensures that people with lactose intolerance can access the nutritional benefits of dairy, including calcium and protein, without suffering from digestive issues. As the global demand for lactose- free products continues to grow, lactase will remain a key enzyme in the dairy industry, offering a solution to one of the most common dietary restrictions worldwide.