Mayalact® — The Enzyme Behind Every Lactose-Free Experience

Mayalact® is a unique, high-purity liquid lactase enzyme engineered for the production of premium lactose-reduced milk and milk-based products. With tailored solutions for every application, Mayalact® enables dairy producers to meet the growing global demand for lactose-free products — without compromising quality or process efficiency.

Understanding Lactose Intolerance

Lactose is the primary carbohydrate in dairy products. Lactose intolerance is a widespread digestive condition caused by insufficient lactase enzyme production in the body — a trait that is genetically determined. By hydrolyzing lactose into glucose and galactose, lactase enzymes make dairy products fully digestible for lactose-intolerant consumers. Depending on hydrolysis conditions and lactase type, galactooligosaccharides (GOS) may also be formed during the process.

Mayalact® Product Range
Mayalact® 5000 / 2000 — Neutral Lactase for Lactose-Free Milk

Produced from Kluyveromyces lactis, Mayalact® 5000/2000 is a neutral lactase enzyme specifically developed for lactose-free milk production. It delivers consistent, reliable hydrolysis performance under standard milk processing conditions.

Mayalact® 5000 AC — Premium Lactase for Milk and Fermented Dairy Products

Produced from Bifidobacterium bifidum, Mayalact® 5000 AC is our premium-grade lactase engineered for the most demanding dairy applications. Its enhanced resistance to heat and acidic conditions makes it the ideal choice for yoghurt, cheese, and kefir production — integrating seamlessly into existing processes with no modifications required. Compatible with batch processing, sterile filtration, and aseptic dosing systems, Mayalact® AC performs reliably across the full pH and temperature range of both standard and fermented milk processing.

Mayalact® AL — Lactase for Food Supplements & Processed Foods

Mayalact® AL is a versatile lactase enzyme designed for use in food supplements, ready-to-eat mixes, and processed food applications. It empowers lactose-sensitive consumers to enjoy a wider range of products with greater digestive comfort.

controlled elimination of lactose

reduced risk of off-flavors due to exceptional purity

stable level of sweetness during shelf life

lactose-reduced fermented milk easily digested

fermented milk products with less added sugar

same sweetness and texture over time

lactase can be added together with cultures

Formulation flexibility (use of starch-based stabilizers)

Packing Options

LIQUID
1 kg, 5 kg, 20 kg, 30 kg, 1000 kg IBC

GRANULAR
500 gr

Certificates