FAQ's lactase dropsBack
Add the required number of drops to the dairy product. Make sure the drops are mixed well into the dairy product by shaking or stirring well. Then leave it in the refrigerator for at least 24 hours. After 24 hours, at least 80% of all lactose will have been broken down. If you would like a completely lactose free dairy product, add more drops or leave it for longer in the refrigerator before use.
You can use the lactase drops for making various liquid (sweet) dairy products, lactose free. Depending on the amount and consistency of the product, you can add a number of drops. After 24 hours, 80% of all lactose in the product has been broken down. Products that you can make lactose free using the drops include: Milk (5 drops per litre, chocolate milk (5 drops per litre), whipped cream (5 drops per 250 ml), cooking cream (5 drops per 250 ml), condensed milk (10 drops per 250 ml), cream cheese (10 drops per 250 ml).
Unfortunately, the drops are not resistant to an acidic environment and therefore they are not suitable to make acidic dairy products such as yogurt, cottage cheese or sour cream lactose free. However, you can take a lactase tablet or capsule to still be able to properly digest all lactose.
Once the lactase drops bottle is opened. You can use it for 1 year. You can just store the bottle at room temperature. You can also store the bottle in the fridge, the shelf life will be extended.
Yes, our lactase drops are suitable for vegans. The lactase drops are used to make dairy products lactose free, which are non-vegan products. So people who eat fully vegan, probably do not have any benefit from our lactase drops.
Yes, our lactase drops can also be used in young children, even babies can use our lactase drops. We advise to use 1 lactase drop per 50 ml of milk product. You can give the lactase drops directly in the mouth of your baby/child or you can put the drops in the bottle of milk. In this way the lactose will be digested by the lactase drops.
You have to be careful with the temperature of your food in which you add the lactase drops. The lactase enzyme will be ineffective when added to high temperatures above 50 degrees Celsius. When you need to cook your milk, before using it, then you can add the lactase drops when the temperature is below 50 degrees.
Indeed, the drops can also be used in dairy products with a thicker consistency. For these consistencies such as cream cheese, you add a little more drops than for example in milk, because it is more difficult to stir.
This is definitely possible. You can add the drops to the pumped milk, leave it in the refrigerator for at least 24 hours and then you can give the lactose-free milk to your baby. Another option is to put some drops into your baby's mouth and then breastfeed (or from a bottle). Our advice is to use/give 1 lactase drop per 50 ml of milk.
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