Kerry · Yeast lactase
Ha-Lactase™
Classic yeast lactase from Kluyveromyces lactis for milk, beverages, cheese and processes where predictable enzyme behaviour is important.
Quick decision
Is this material right for your process?
Consider it when
Pasteurised milk, UHT milk, flavoured beverages, cheese, organic-segment products
We clarify before quoting
Base or line, material and version, dimensions, operating load, consumption, application method, storage and replacement interval.
Another material may be better when
The application environment, dimensions, compatibility, required durability or operating procedure differ.
Best suited for
Pasteurised milk, UHT milk, flavoured beverages, cheese, organic-segment products
Capabilities and controlled parameters
- Enzyme source: Kluyveromyces lactis
- Used in classic lactose hydrolysis schemes for milk and dairy beverages
- Fits processes where predictable enzyme behaviour and subsequent heat treatment are important
- Application parameters are selected according to product, pH, temperature and holding time
- Suitable for plants that need a clear industrial process for lactose-free dairy
- LabLog helps with selection, supply and staff training
Kerry
Go deeper
Guidance on compatibility, consumption planning and correct use.
LabLog
Implementation considerations
Selection starts with compatibility with the line or base, dimensions, operating environment, load and application procedure. For films and tapes, useful area, width, overlaps, consumption and reserve are calculated; for filters and ingredients, capacity, dosing, storage and replacement interval are confirmed.
How LabLog supports the project
- 01Check the environment, base or compatible equipment
- 02Confirm material, version and working dimensions
- 03Calculate consumption, reserve and replacement interval
- 04Agree storage, application and result checks
- 05Confirm scope and documents for the specific supply