Kerry · Yeast lactase
Ha-Lactase™
Classic yeast lactase from Kluyveromyces lactis for milk, beverages, cheese and processes where predictable enzyme behaviour is important.
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
A selection of materials to understand the method, compare instruments and choose the right lab configuration.
LabLog
Implementation considerations
The final configuration depends on sample types, parameter ranges, throughput, accuracy requirements, and existing reference methods. Before proposing equipment, LabLog clarifies these factors and defines the supply scope, training, and method-verification plan.
How LabLog supports the project
- 01Capture requirements and compare suitable methods
- 02Configure the instrument, calibrations, and consumables
- 03Arrange official supply and commissioning
- 04Train operators in sample preparation and daily operation
- 05Provide service communication and repeat consumable supply