Webinar: An Introduction to Saphera®

Why this exceptionally pure lactase is the ideal tool for lactose-free milk and yogurt production and reducing added sugar in dairy products.

What are the processes used to create low-lactose milk, yogurt and flavored dairy products? What are some factors that dairies should consider, if they aren’t already? And what role does lactase purity play in the resulting products?

Two of Novozymes’ dairy industry experts — technical service representatives Nadine Haussmann and Marieke Vermaas — tackle these questions and many more in this four-module, on-demand webinar.

For those interested in the more technical, R&D side of low-lactose dairy production, this webinar offers a wealth of insight — from dosing requirements to application information and the impact of enzymes on side activity.

 

Modules 1 + 2

In the first module, we’ll meet Nadine and Marieke and talk about the purpose of the webinar. Then, we’ll jump right into a discussion of the market for lactose-free milk products, the role of lactases, and the processes for lactose-free milk production. You’ll also hear about the benefits of using an exceptionally pure lactase — namely, Novozymes Saphera®.

 

Module 3

In this module, you’ll learn how reducing lactose can enhance sweetness and reduce added sugar in sweetened dairy products, from flavored milk drinks to whey-based supplements. We’ll then explain why Novozymes Saphera® is superior to industry standard yeast-lactase, and show some examples of applications where it can be used.

 

Module 4

In the final module, we’ll explore why Novozymes Saphera® is outperforming available yeast lactases on the market, enabling it to be used in a wide range of dairy products without compromising on taste and texture. We’ll close by discussing why it’s also the best option for fermented milk products such as yogurt and quark.

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