A balanced enzyme blend from Aspergillus oryzae and Rhizomucor miehei for lactose hydrolysis, lipase-driven flavor development, and controlled proteolysis in dairy systems. Supports lactose-free production, improved ice cream texture, and consistent yogurt gel performance. Activity (typical): Lactase 5,000+ ALU/g; Lipase 10,000+ U/g. Works best at pH 4.5–7.0 (enzyme-dependent) and 35°C–55°C. Off-white to tan powder. Shelf life 12 months when sealed, cool, and dry. MOQ 1 kg. Packaging 1 kg / 5 kg / 25 kg. Ships worldwide.
Dairy Enzyme Complex Powder
Lactase 5,000+ ALU/g; Lipase 10,000+ U/g
This Dairy Enzyme Complex combines lactase, lipase, and protease activities to help manufacturers optimize lactose conversion, develop characteristic dairy flavors, and fine-tune protein functionality across cheese, yogurt, ice cream, and whey-based products.
Lipase-mediated lipolysis for characteristic sharp, piquant flavors in Italian-style cheeses — Romano, Provolone, Parmesan.
Lactase for industrial-scale lactose hydrolysis in milk, yogurt, and cream — batch or continuous process.
Prevents sandiness from lactose crystallization in ice cream and frozen desserts — smoother, creamier texture.
Enzyme-modified butter (EMB) production — concentrated butter flavor for snack seasonings and bakery fillings.
Controlled proteolysis of whey proteins for hypoallergenic infant formula and sports nutrition applications.
Protease-mediated casein modification for improved yogurt gel strength, reduced syneresis, and longer shelf life.
| Enzyme Complex | Lactase + Lipase + Protease (Various EC Numbers) |
| Lactase Activity | 5,000+ ALU/g |
| Lipase Activity | 10,000+ U/g |
| pH Range | 4.5 – 7.0 (enzyme-dependent) |
| Temperature Range | 35°C – 55°C |
| Appearance | Off-white to tan powder |
| Source | Aspergillus oryzae, Rhizomucor miehei |
| Shelf Life | 12 months (sealed, cool, dry) |
| Packaging | 1 kg / 5 kg / 25 kg |
| MOQ | 1 kg |
| Certifications | ISO 9001, HALAL, KOSHER, Food Grade |
Designed as a coordinated lactase–lipase–protease complex so you can target lactose conversion, flavor development, and controlled protein functionality within one supply.
Optimized for pH 4.5–7.0 (enzyme-dependent) and 35°C–55°C to support stable outcomes in cheese, yogurt, ice cream, and whey-based formulations.
ISO 9001 quality management with HALAL and KOSHER options available. COA/TDS support available for qualified purchasing.
Available in 1 kg / 5 kg / 25 kg formats with MOQ 1 kg, helping you scale from trials to full-volume manufacturing with consistent lot handling.
The Dairy Enzyme Complex contains multiple enzyme activities—lactase for lactose hydrolysis, lipase for milk fat breakdown and flavor formation, and protease for controlled protein modification. Exact EC numbers vary by enzyme components in the blend.
Use within pH 4.5–7.0 (enzyme-dependent) and 35°C–55°C. For best results, confirm your target dosing by running a short pilot under your specific milk composition and process conditions.
Higher activity typically means you may achieve the desired conversion or flavor development with lower dosage. Final dosing depends on your formulation (solids, fat %, protein profile) and desired endpoint (e.g., lactose level, flavor intensity, gel strength).
Yes. Lactase supports lactose-free milk, yogurt, and cream, while lipase supports cheese flavor development (Romano, Provolone, Parmesan). Many plants use the same complex across multiple product lines, with dosing optimized per application.
Store sealed in a cool, dry place. Shelf life is 12 months when kept dry and protected from moisture. Follow the COA/TDS guidance provided with your batch for best handling.
Tell us your dairy application and target output. We’ll recommend a starting approach and provide a free sample, COA, and competitive pricing within 24 hours.