THE USE OF LACTASE ENZYME TO PRODUCE LACTOSE-FREE MILK AN EXAMPLE OF

INDUSTRIAL BIOTECHNOLOGY AT WORK.

Milk is an important food to have in our diet as it provides us with

calcium. Lactose intolerant people cannot ingest normal milk, as their
body cannot digest the lactose found in milk. Therefore enzymes were
used to produce lactose-free milk so people who are intolerant to
lactose can have a source of calcium. The enzymes are used to break
down lactose into glucose and galactose. The container were
enzymes is added to the milk are agitated 8 hours, were then they go
through a drying process.
This amazing use of enzymes has been very effective, when wanting
to remove lactose from calcium, and also proteins or minerals from
whey and milk. Technology has enabled the process to be completed
in larger scales, and in a more effective way as now computers can
measure the amount of lactose in milk. Other ways of ingesting
calcium have been created by the wonders of technology, helping
lactose intolerant people have other sources of calcium which are
very important as they can prevent many diseases and conditions
like: overweight, diabetes, some types of cancers and cardiovascular
problems. This method to extract lactose has provided milk with a
normal calcium concentration, which is between 28-32%. Building and
maintaining bones, blood clotting, transmission of nerve impulses and
regulation of heart rhythm is all help and done by calcium. The
National Academy of Science has investigated the needed intake of
calcium here are there results:
1,000 mg/day ages 19-50
1,200 mg/day 50 or over
1,000 mg/day pregnant or lactating adult women
Calcium has been proven to be a very important food in our diet,
helping us to prevent diseases or to build bones. Many had the
problem of being lactose intolerant meaning they had to cut of milk
from their diet, but sine the use of enzymes to remove lactose form
milk these people can now drink lactose-free milk and enjoy the
amazing benefits of calcium in milk.