Dairy enzymes are involved in the coagulation of milk for the manufacture of cheese, improve the shelf life of certain cheeses, and the nutritional composition of certain kinds of milk. Our leading global position in ripening agents helps you benefit from resources and experience. Our diary enzymes help improve the function, quality, and ripening of all types of cheese.
Our ability to combine the three key benefits of our strain and enzyme range – taste, texture improvement, and yield enhancement – provides a unique solution for our customers.
Piena fermentu produkti
We can help you to:
- Optimizēt vēlamo aromātisko profilu
- Panākt optimālu tekstūru bez teksturēšanas līdzekļa.
- Palielināt labvēlīgo ietekmi uz veselību
- Svaiguma nodrošināšana
- Samazināt tauku saturu
- Piešķirt saldumu, nepievienojot cukuru vai saldinātāju.
- Sasniegt izcilu kvalitāti, svaigumu un glabāšanas ilgumu bez mākslīgiem konservantiem.
We can also help you reformulate your products to reduce or eliminate the use of additives such as :
- Konservanti un teksturētāji
Seventy percent of the world’s population (a rising percentage) is lactose intolerant, but that doesn’t mean they can’t try milk, cheese, yogurt and other dairy products. Our lactase enzyme (a kind of Dairy Enzymes) breaks down lactose into glucose and galactose, which reduces discomfort.
Hydrolyse milk protein to prevent allergic milk reactions.
Milk protein allergy is a very serious problem for certain people, especially for people with congenital allergies. The clinical symptoms manifest themselves mainly in angioedema, urticaria, neurodermatitis, respiratory problems, acute abdominal pain, diarrhoea, vomiting and allergic reactions. Lactoglobulin or casein, which is an allergen in some specific populations, can avoid the immunoglobulin present in epithelial cells of the intestinal mucosa due to the immunogenic protein and is adsorbed on the intestinal mucosa The action of the immune system, which in some infants and adults causes allergic reactions to milk and causes symptoms such as rashes and asthma.
Using the selected protease, the peptides obtained by hydrolysis not only improve digestion and absorption, but also hydrolyse the fragments with the crucial site of the antigen, significantly reducing its antigenicity, thus preventing milk allergy. Compared to the mixture of free amino acids, the enzymatic hydrolysis product of milk protein has the advantages of good taste, high absorption rate and low osmotic pressure.
In general, the synergy process of enzymolysis treatment and heat treatment or ultrafiltration treatment is used to produce hypoallergenic casein and whey protein. Hydrolysis. The heat treatment has little effect on the immunogenicity of the milk protein. However, the heat treatment can influence the configuration of the milk protein, improve the probability of contact between proteolytic enzyme and substrate and obtain hypoallergenic protein hydrolysate.
Milk contains many ingredients with antibacterial activity and has several effects.
Like immunoglobulin, lactoferrin, lactoperoxidase and lysozyme, these ingredients can prevent the occurrence of mastitis in dairy cows, inhibit the growth of microorganisms during the storage of raw milk and dairy products, but are only effective for a limited period of time Lactoperoxidase is the main substance used to prevent microbial contamination. Each lactoperoxidase molecule contains one iron atom. Lactoperoxidase itself has no bacteriostatic activity and consists naturally of hydrogen peroxide and thiocyanate.
The antibacterial system, the so-called lactoperoxidase system, has an antibacterial and antiseptic effect. Lactoperoxidase can inhibit Gram-negative bacteria (including E. coli and Salmonella strains) and Gram-positive bacteria. Its bacteriostatic effect is related to 5H, temperature and bacterial count.
The antibacterial properties of the lactoperoxidase system are increasingly used in animal production and clinical medicine. For example, the activation of the raw milk’s own lactoperoxidase system can prolong shelf life; the addition of sodium thiocyanate to raw milk can prevent milk spoilage; the addition of milk peroxidase to milk substitutes to replace antibiotics can prevent drug resistance.
Lactose intolerance is a very popular problem in many regions. For example, It is generally believed that Taiwanese people should have more than half the lactose intolerance, and even some studies believe that almost 100% of Asians have some degree of lactose digestion.
If you casually grab a passer-by and ask if drinking milk makes your stomach uncomfortable or causes diarrhoea, I think you can easily meet people who answer “yes”, and a large proportion of them are caused by lactose intolerance. But what is lactose intolerance? People who have heard that lactose intolerance due to insufficient milk intake can lead to calcium deficiency and even osteoporosis, what should I do?
Laktozes nepanesība ir stāvoklis, kad ir slikta tolerance pret laktozi saturošiem pārtikas produktiem. Visbiežāk sastopamais cēlonis ir vājāka laktāzes gēna ekspresija, kā rezultātā laktāze, kas var sagremot laktozi, ir nepietiekamā daudzumā, un, iespējams, arī zarnu dzīslās Laktaze ir nepietiekamā daudzumā vai nelielā daudzumā, ko var izraisīt tievās zarnas gļotādas bojājums.
Laktoze ir disaharīds.
Kad jūs ēdat pārtiku, kas satur laktozi, laktāze (piena fermentu veids) tievajās zarnās sašķeļ pārtikā esošo laktozi divos vienkāršos cukros – galaktozē un glikozē, kurus pēc tam uzsūc tievo zarnu gļotāda.
If for some reason, lactose cannot be broken down and absorbed smoothly in the small intestine, the lactose continues to be passed into the colon system where it is digested by certain bacteria in the colon that can digest lactose.
Šīs specifiskās baktērijas laktozi sagremojot galvenokārt fermentācijas procesā. Fermentācijas laikā rodas daudz gāzu. Tas ir galvenais iemesls, kāpēc pacientiem ar laktozes nepanesību pēc piena dzeršanas bieži rodas krēpes, vēdera pūšanās, žagas un pat vieglas vēdera sāpes. Turklāt šīs nesagremotās sastāvdaļas izraisa arī osmotiskā spiediena paaugstināšanos resnajā zarnā, kas palielina ūdens saturu resnajā zarnā, tāpēc var rasties caurejas un zarnu darbības simptomi.
By the way, when it comes to lactose intolerance, we have to mention two proper names:
laktāzes deficītam ir raksturīgi, ka laktāzes (piena fermentu veids) aktivitāte tievās zarnas sariņā ir zemāka nekā normāliem cilvēkiem, tāpēc nav iespējams pilnībā sagremot pārtikā esošo laktozi.
Laktozes malabsorbcijai raksturīgi tas, ka tievā zarna nespēj uzsūkt lielāko daļu pārtikā esošās laktozes. Laktozes uzsūkšanās šeit nenozīmē tiešu laktozes uzsūkšanos. Pirms laktozes uzsūkšanās tievajās zarnās tā ir hidrolizējama līdz glikozei un galaktozei. Absorbēt.
Kam biežāk sastopama laktozes nepanesība?
Epidemioloģisko tendenču ziņā viszemākā izplatība ir eiropiešiem, savukārt etniskajās grupās, piemēram, afroamerikāņiem, latīņamerikāņiem, aziātiem, aziātiem un Amerikas pamatiedzīvotājiem, tā ir izplatīta biežāk.
Lactose malabsorption and intolerance are rare in children under 6 years of age, but increase with age. And why does the prevalence of lactose intolerance vary so much among certain ethnic groups? It is generally thought to be related to genes and eating habits.
Kāds ir laktozes nepanesības mehānisms?
Laktozes uzņemšana ievērojami atšķiras atkarībā no vecuma. Zīdaiņa vecumā ogļhidrāti veidoja 35-55% no kalorijām, un lielāko daļu no tām veidoja laktoze. Pēc atšķiršanas laktozes uzņemšana samazinās, līdz sasniedz tādu pašu līmeni kā pieaugušajiem.
Laktaze hidrolizē laktozi līdz glikozei un galaktozei
Laktozes uzsūkšanās procesa ātrumu noteicošais solis ir “laktozes sagremošana”. Tievajās zarnās laktoze saskaras ar laktāzi, kas izdalās no tievās zarnas mikroviliem, un sašķeļ glikozi un galaktozi, kuras pēc tam var uzsūkties tievajās zarnās. Savukārt laktozi, kas ir pārāk vēlu, lai to sagremotu, joprojām nosūta uz resno zarnu.
Laktozi cilvēka organisms vēl var izmantot resnajā zarnā
Līdz cilvēkiem ar zemu laktāzes (piena fermentu) aktivitāti var būt tā, ka līdz pat 75 % laktozes nonāk caur tievo zarnu un, ņemot vērā uzsūktās laktozes daudzumu, sasniedz apendiksu un resno zarnu.
Resnajā zarnā dzīvojošās baktērijas var fermentēt laktozi un pārvērst to par īsas ķēdes taukskābēm un ūdeņradi (vai metānu). Īsas ķēdes taukskābes satur etiķskābi, sviesta skābi un propionātu, ko cilvēka zarnu epitēlija šūnas var absorbēt tieši.
Short chain fatty acids can be used as an energy source. In other words, even if the small intestine cannot digest lactose, it can be used indirectly by the human body after fermentation by colon microorganisms, but too much fermentation is problematic. If the small intestine cannot digest most of the lactose, the products of lactose fermentation can cause symptoms of lactose intolerance in the large intestine and in the lactose itself.
Papildu informācija par piena fermentiem (laktozes fermentu):
What is lactose?
Lactose is a pure natural component of breast milk and other mammalian milk (such as cow’s or goat’s milk). Lactose is found in foods such as milk, yoghurt, cheese, chocolate and ice cream. Lactose can provide our body with energy, support calcium absorption and ensure a healthy digestion of the human body.
What is lactose intolerance?
Lactose intolerance, also called lactose intolerance, is a type of food intolerance. People with lactose intolerance lack lactase (a kind of Dairy Enzymes), so they cannot break down the lactose they consume. Undigested and broken down lactose goes directly into the intestines. Coliform bacteria hydrolyse lactose to form gas, causing symptoms such as flatulence and abdominal discomfort.
What is lactase?
The role of lactase (a kind of Dairy Enzymes) is to break down lactose. In the small intestine, lactase breaks down lactose macromolecules into glucose and galactose, which are more easily absorbed by the body and thus provide energy to the body.
How is lactose intolerance distributed worldwide?
Lactose intolerance is a food intolerance that is spread all over the world. Over 70% of the world’s population suffer from lactose intolerance to varying degrees.
Which foods may contain lactose?
Lactose is found in foods such as milk, yoghurt, cheese and chocolate. Lactose is also widely used in the food industry, for example in the production of baby food, sweets and artificial milk. Lactose tastes slightly sweetish, but people do not usually notice the presence of lactose directly when they ingest it. Even if a large amount of lactose is used, this does not affect the taste of the food. Lactose is also used as a thickener in frozen foods and some sauces, so people with lactose intolerance should be aware of this “hidden” lactose.
What side effects do people with lactose intolerance experience after taking lactose? When does it usually appear?
People with lactose intolerance experience abdominal pain, flatulence, diarrhoea and other side effects about 15 to 30 minutes after a lactose-containing diet. Other symptoms include stomach noises (gurgling sounds in the stomach), abdominal cramps, fullness in the stomach and even nausea. A number of gastrointestinal side effects can also lead to weight loss.
How can the side effects mentioned above be alleviated?
People with lactose intolerance can break down lactose in the body by taking lactase, thus preventing undecomposed lactose from entering the intestines directly. Better Food’s lactase tablets can supplement the lactase in the body. Simply take such lactase tablets before you start a lactose-containing diet.
If a person doesn’t drink cow’s milk for a long time, will lactose intolerance occur after resuming drinking?
A person who does not drink cow’s milk for a long time may actually suffer from lactose intolerance after they have resumed drinking. The reason for this phenomenon is that the body has not absorbed lactose for a long time and the lactase (a kind of Dairy Enzymes) produced in the small intestine could not play a role. Gradually, the amount of lactase excreted by the small intestine decreases.
Does stomach ache or diarrhoea necessarily mean that I have lactose intolerance?
Not necessarily. There are many forms of food intolerance. Gluten intolerance, histamine intolerance or fructose intolerance can also cause similar side effects. Sometimes abdominal discomfort is not caused by some form of intolerance. Beans, cabbage, onions and other foods can also cause flatulence when eaten in large quantities. Side effects in the digestive system are not the only criterion for determining lactose intolerance.
What are the causes of lactose intolerance?
The main cause of lactose intolerance is the lack of lactase in the body. There are three types of human lactase deficiency: lactase deficiency in adults, secondary lactase deficiency and congenital lactase deficiency.
Due to the consumption of breast milk, the lactase activity of the average person reaches its highest level after birth and in infants and toddlers. The lactase activity of the human body continues to decrease after the age of five. If the habit of drinking milk is not maintained, lactose intolerance often occurs in adults.
Secondary lactose intolerance is also called “temporary lactose intolerance”. The main cause is the temporary damage to the mucous membrane of the small intestine caused by intestinal diseases. After damage, lactase cannot be produced normally, which leads to lactose intolerance.
People with congenital lactose intolerance cannot produce lactase from birth, but this type of lactose intolerance is relatively rare worldwide. Regardless of the type of lactose intolerance, you can alleviate the side effects by supplementing lactase.
Which phenomena can I recognise that I have lactose intolerance?
It is difficult to judge whether a lactose intolerance is present by self-diagnosis. Many people with lactose intolerance are not fully capable of producing lactase themselves, but the amount produced is insufficient and decreases with age.
Most people with lactose intolerance can digest a small amount of lactose. In general, all kinds of side effects only occur when a large amount of lactose is ingested. Our advice is that if lactose intolerance is suspected, you should consult a doctor and not react blindly.
Is there a way to test lactose intolerance yourself?
If you suspect that you have lactose intolerance, the simpler self-testing method is to avoid a lactose-containing diet for a few weeks and to observe whether the side effects that have previously occurred disappear. However, it is best to contact your doctor in good time and have a consultation and examination.
What are the test methods for lactose intolerance?
The hydrogen breath test is currently widely used worldwide to detect lactose intolerance. It can test whether a person has lactose intolerance. If undecomposed lactose enters the large intestine directly, it is immediately digested by the coliform bacteria to form short-chain fatty acids.
During this process carbon dioxide, hydrogen and methane can also be produced in the intestine. Hydrogen gas enters the blood and is exhaled with breathing. The Hydrogen Breath Test is based on this principle to determine the concentration of hydrogen gas exhaled after ingestion of cow’s milk and thus obtain the lactose content that reaches the colon.
What else should I look out for after going to hospital for formal testing?
When you receive your lactose intolerance test result after the lactose intolerance test, you can test your lactose tolerance in three stages. In the first two to four weeks, no food containing lactose at all is taken, so that the intestine is completely restored.
After this period, you can gradually consume lactose over the next four to six weeks. By gradually increasing the amount, you can roughly judge that if the lactose intake exceeds the amount, the adverse reaction of lactose intolerance will occur. In the last phase, the possibility of consuming a lactose-containing diet in the future is determined on the basis of the summary of the two previous phases.
Why do more and more people have lactose intolerance?
Lactose intolerance is not a sudden phenomenon observed in ancient Greece. However, over the last 60 years, this phenomenon has only just begun to be studied and has gradually become known. In Asia many people do not understand lactose intolerance.
However, it cannot be denied that this phenomenon is widespread. Dairy products have long been more of an embellishment for Asian dining tables. Nowadays, more people buy and consume dairy products, so this phenomenon is reflected more clearly.
Why can’t I digest lactose suddenly?
In general, lactase activity in the body gradually decreases after the age of five. If you stop drinking milk after the age of five, it is very likely that you will experience lactose intolerance side effects when you come into contact with dairy products later.
The secretion of human lactase can also decrease with age, so it is evident that older people suddenly reported lactose intolerance. The exact timing of lactose intolerance varies from person to person and there is no specific standard.
What is the difference between lactose intolerance and milk allergy?
Many people consider the side effect of lactose intolerance to be an allergic reaction to milk. The allergen of milk allergy is milk protein and not lactose.
When a cow’s milk allergy occurs, the body’s immune system treats cow’s milk protein as a harmful substance that causes a severe allergic reaction (which can be life-threatening in severe cases), and the side effects of lactose intolerance do not affect the immune system. Symptoms do not have too many undesirable consequences for the safety of human life.
Is lactose intolerance contagious?
Since diarrhoea is one of the side effects of lactose intolerance, many people confuse lactose intolerance with an infectious disease that is similar to intestinal infections. In fact, lactose intolerance is not contagious, but there is a possibility of genetic inheritance.
Can lactose intolerance be completely cured?
Whether a lactose intolerance can be cured depends on what kind of lactose intolerance you have. Adult type lactose intolerance generally accompanies life and is not easily cured. A secondary lactose intolerance caused by temporary damage to the intestinal mucosa is cured when intestinal function is restored.
What effects does lactose intolerance have on the body?
Many people give up milk or dairy products because of lactose intolerance. Milk is rich in important nutrients such as zinc, vitamin B2 and vitamin B12. At the same time, milk and dairy products are one of the most important sources of calcium for the human body.
Abstaining from dairy products can cause the body to lack important nutrients such as calcium and vitamin D. Vitamin D can help our body to better absorb calcium. A calcium deficiency can also increase the risk of osteoporosis. In order to normally consume cow’s milk and dairy products and to maintain our body’s long-term health, people with lactose intolerance can supplement their body with lactase.