Enzymes to improve long-life lactose-free dairy milk

The demand for long-life milk is growing, however, long-life lactose-free milk is exposed to challenges in relation to shelf-life, stability and quality, including taste and appearance, when stored unrefrigerated. Researchers from Aarhus University in Denmark are studying the effect of enzymes added to lactose-free UHT milk, and if these can be improved. The lactase enzyme helps infants break down the natural lactose present in breast milk into glucose and galactose, which may be absorbed by th