{"id":161656,"date":"2025-07-08T09:14:06","date_gmt":"2025-07-08T07:14:06","guid":{"rendered":"https:\/\/biocon-enzymes.com\/sectores\/lactase-enzym\/"},"modified":"2026-06-11T14:58:35","modified_gmt":"2026-06-11T12:58:35","slug":"lactase-enzym","status":"publish","type":"sectores","link":"https:\/\/biocon-enzymes.com\/nl\/sectores\/lactase-enzym\/","title":{"rendered":"Enzymen in de zuivelindustrie"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;2&#8243; top_padding=&#8221;3&#8243; bottom_padding=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;162675&#8243;][vc_column width=&#8221;1\/1&#8243;][vc_column_text border_color=&#8221;color-131781&#8243; border_style=&#8221;solid&#8221; uncode_shortcode_id=&#8221;734022&#8243; css=&#8221;.vc_custom_1757070218163{border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 6px !important;padding-left: 18px !important;}&#8221; border_color_type=&#8221;uncode-palette&#8221;]Een van de belangrijkste functies van enzymen is de verwijdering of afbraak van lactose, waardoor miljoenen mensen met lactose-intolerantie zuivelproducten kunnen consumeren zonder ongemakken. Daarnaast verbeteren andere enzymen de textuur, versterken ze de smaak en verhogen ze de effici\u00ebntie van het productieproces zonder de kwaliteit van het eindproduct te be\u00efnvloeden.[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;3&#8243; bottom_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;615085&#8243;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;1\/12&#8243; uncode_shortcode_id=&#8221;126707&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;-5&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;5\/12&#8243; uncode_shortcode_id=&#8221;454098&#8243;][vc_custom_heading text_size=&#8221;h3&#8243; uncode_shortcode_id=&#8221;103399&#8243;]Voordelen van enzymen in zuivelproducten[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;101537&#8243;]Enzymen hebben een strategische toepassing in de zuivelindustrie. Door specifiek in te werken op componenten zoals lactose of eiwitten maken ze een gecontroleerde en natuurlijke omzetting van de functionele eigenschappen van producten mogelijk.[\/vc_column_text][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;1\/12&#8243; uncode_shortcode_id=&#8221;490238&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;5\/12&#8243; uncode_shortcode_id=&#8221;198445&#8243; css=&#8221;.vc_custom_1753173660244{padding-left: 18px !important;}&#8221;][vc_single_image media=&#8221;161665&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;four-five&#8221; uncode_shortcode_id=&#8221;110855&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;3&#8243; top_padding=&#8221;2&#8243; bottom_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;823435&#8243;][vc_column column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;190716&#8243;][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;2&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;102435&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;472652&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;145268&#8243; text_color_type=&#8221;uncode-palette&#8221;]1[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;885704&#8243; text_color_type=&#8221;uncode-palette&#8221;]Verwijdering van lactose[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;397653&#8243;]Lactose-intolerantie treft een aanzienlijk deel van de wereldbevolking. Door de werking van het enzym lactase kan lactose worden afgebroken tot glucose en galactose, twee eenvoudig verteerbare suikers. Dit maakt de productie van lactosevrije producten mogelijk die hun oorspronkelijke smaak en textuur behouden en geschikt zijn voor mensen met spijsverteringsgevoeligheden.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;132227&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;154083&#8243; text_color_type=&#8221;uncode-palette&#8221;]2[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;900010&#8243; text_color_type=&#8221;uncode-palette&#8221;]Verbeterde verteerbaarheid[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;200730&#8243;]Naast het verwijderen van lactose kunnen sommige enzymen, zoals proteasen, de gedeeltelijke afbraak van melkeiwitten bevorderen, waardoor de verteerbaarheid wordt verbeterd. Dit is vooral nuttig in babyvoeding, eiwitdranken en functionele yoghurts, waar een hogere biologische beschikbaarheid van voedingsstoffen gewenst is.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;486292&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;124779&#8243; text_color_type=&#8221;uncode-palette&#8221;]3[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;113067&#8243; text_color_type=&#8221;uncode-palette&#8221;]Verbetering van smaak[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;936497&#8243;]Enzymatische hydrolyse maakt verbindingen vrij die de natuurlijke smaak van het product versterken. Tijdens de rijping van kaas geven proteasen bijvoorbeeld peptiden en aminozuren vrij die het organoleptische profiel verrijken. Evenzo kan lactase in gefermenteerde producten de natuurlijke zoetheid verhogen zonder extra suikers toe te voegen, aangezien glucose en galactose zoeter zijn dan lactose.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;2&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;102435&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;472652&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;758184&#8243; text_color_type=&#8221;uncode-palette&#8221;]4[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;776442&#8243; text_color_type=&#8221;uncode-palette&#8221;]Stabiliteit en textuur[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;438046&#8243;]Bepaalde enzymen kunnen inwerken op eiwitten om de textuur van producten zoals yoghurt, zuiveldranken en desserts te veranderen. Dit maakt het mogelijk viscositeit, romigheid en stabiliteit te verbeteren zonder gebruik te maken van kunstmatige stabilisatoren. Bovendien voorkomen sommige enzymen synerese (afscheiding van wei), waardoor het uiteindelijke uiterlijk van het product wordt verbeterd.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;132227&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;249666&#8243; text_color_type=&#8221;uncode-palette&#8221;]5[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;890240&#8243; text_color_type=&#8221;uncode-palette&#8221;]Productie-effici\u00ebntie[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;498349&#8243;]In industri\u00eble processen maakt het gebruik van enzymen kortere incubatietijden, geoptimaliseerde fermentatie en gestandaardiseerde resultaten mogelijk. Dit resulteert in een lager energieverbruik, minder afval en een betere kwaliteitscontrole. Bovendien zijn enzymtoepassingen zeer nauwkeurig doseerbaar, waardoor elke behandeling kan worden afgestemd op de grondstoffen en het gewenste eindproduct.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;486292&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;239242&#8243; text_color_type=&#8221;uncode-palette&#8221;]6[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;180586&#8243; text_color_type=&#8221;uncode-palette&#8221;]Optimalisatie van \u2018dulce de leche\u2019[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;191248&#8243;]Bij producten zoals \u2018dulce de leche\u2019 kan lactase worden gebruikt om lactose om te zetten in zoetere suikers zoals glucose en galactose. Dit zorgt op natuurlijke wijze voor meer zoetheid zonder toevoeging van sucrose. Daarnaast kan deze hydrolyse een positieve invloed hebben op kleur, textuur en kooktijd, waardoor zowel de kwaliteit als de effici\u00ebntie van het proces worden verbeterd.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;4&#8243; bottom_padding=&#8221;4&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;785602&#8243; css=&#8221;.vc_custom_1753090309449{padding-right: 18px !important;}&#8221;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;3&#8243; overlay_color=&#8221;color-138342&#8243; overlay_alpha=&#8221;100&#8243; overlay_animated=&#8221;yes&#8221; overlay_animated_1_color=&#8221;color-xsdn&#8221; 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shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;5\/6&#8243; uncode_shortcode_id=&#8221;134604&#8243;][vc_custom_heading text_size=&#8221;h3&#8243; uncode_shortcode_id=&#8221;149951&#8243;]Wilt u de verteerbaarheid en smaak van uw zuivelproducten verbeteren?[\/vc_custom_heading][vc_raw_js]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[\/vc_raw_js][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; style=&#8221;light&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/6&#8243; uncode_shortcode_id=&#8221;946419&#8243;][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column width=&#8221;1\/3&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;138778&#8243;][vc_column width=&#8221;1\/2&#8243;][vc_custom_heading text_size=&#8221;h3&#8243; uncode_shortcode_id=&#8221;168253&#8243;]Lactase-enzym[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;179185&#8243;]Lactase, ook bekend als \u03b2-galactosidase, is het enzym dat verantwoordelijk is voor de hydrolyse van lactose in zijn twee samenstellende monosachariden: glucose en galactose. Het gebruik ervan is wijdverspreid geraakt in de zuivelindustrie om producten aan te bieden die geschikt zijn voor consumenten met lactose-intolerantie, maar het biedt ook andere functionele voordelen.[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;2&#8243; bottom_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;justify&#8221; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;207796&#8243; front_end_with_slider=&#8221;true&#8221;][vc_column column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;195353&#8243;][vc_empty_space empty_h=&#8221;2&#8243;][vc_row_inner][vc_column_inner column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;799619&#8243;][vc_custom_heading heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;556117&#8243;]Praktische voorbeelden:[\/vc_custom_heading][\/vc_column_inner][\/vc_row_inner][uncode_slider slider_interval=&#8221;5000&#8243; slider_navspeed=&#8221;400&#8243; advanced_nav=&#8221;yes&#8221; el_id1=&#8221;amilasa-slider&#8221; el_id=&#8221;amilasa-slider&#8221;][vc_row_inner row_inner_height_percent=&#8221;100&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;168425&#8243; el_class=&#8221;rounded-lg&#8221;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;std&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;112959&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.6)&#8221;][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; back_color=&#8221;color-147703&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;6\/12&#8243; uncode_shortcode_id=&#8221;418191&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_single_image media=&#8221;161659&#8243; media_width_use_pixel=&#8221;yes&#8221; media_ratio=&#8221;one-one&#8221; shape=&#8221;img-round&#8221; radius=&#8221;std&#8221; uncode_shortcode_id=&#8221;122772&#8243; media_width_pixel=&#8221;200&#8243;][vc_custom_heading heading_semantic=&#8221;p&#8221; text_size=&#8221;h4&#8243; text_weight=&#8221;500&#8243; uncode_shortcode_id=&#8221;214583&#8243;]In melk en zuiveldranken[\/vc_custom_heading][vc_column_text text_lead=&#8221;small&#8221; uncode_shortcode_id=&#8221;759467&#8243;]Het toevoegen van lactase aan vloeibare melk verwijdert lactose zonder de smaak of kleur te veranderen. De geproduceerde glucose en galactose zorgen voor natuurlijke zoetheid, waardoor toegevoegde suiker in gearomatiseerde dranken zoals milkshakes of lattevarianten kan worden verminderd of zelfs ge\u00eblimineerd. Bovendien verbetert een lager lactosegehalte de stabiliteit tijdens gekoelde opslag.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;142075&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.6)&#8221;][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;100&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;120936&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;120994&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.6)&#8221;][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; back_color=&#8221;color-147703&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;6\/12&#8243; uncode_shortcode_id=&#8221;937316&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_single_image media=&#8221;161660&#8243; media_width_use_pixel=&#8221;yes&#8221; media_ratio=&#8221;one-one&#8221; shape=&#8221;img-round&#8221; radius=&#8221;std&#8221; uncode_shortcode_id=&#8221;214077&#8243; media_width_pixel=&#8221;200&#8243;][vc_custom_heading heading_semantic=&#8221;p&#8221; text_size=&#8221;h4&#8243; text_weight=&#8221;500&#8243; uncode_shortcode_id=&#8221;659359&#8243;]In yoghurt en desserts[\/vc_custom_heading][vc_column_text text_lead=&#8221;small&#8221; uncode_shortcode_id=&#8221;943883&#8243;]Het toevoegen van lactase aan yoghurt verbetert de verteerbaarheid zonder de textuur of de activiteit van de culturen te be\u00efnvloeden. In zuiveldesserts helpt het enzym een romige en homogene textuur te behouden, vooral in formuleringen zonder toegevoegde suiker, doordat het op natuurlijke wijze de perceptie van zoetheid versterkt.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;110627&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.61)&#8221;][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;100&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;192417&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; 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Het kan in verschillende fasen van het proces worden toegevoegd (mengen, pasteurisatie, fermentatie), afhankelijk van het eindproduct en de gewenste reactiesnelheid.[\/vc_custom_heading][vc_empty_space empty_h=&#8221;1&#8243;][vc_row_inner][vc_column_inner width=&#8221;1\/1&#8243;][vc_separator sep_color=&#8221;&#8221; uncode_shortcode_id=&#8221;174240&#8243;][vc_custom_heading heading_semantic=&#8221;p&#8221; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;615626&#8243;]Maak uw producten beter verteerbaar en functioneler.[\/vc_custom_heading][vc_button button_color=&#8221;color-131781&#8243; border_width=&#8221;0&#8243; icon_position=&#8221;right&#8221; link=&#8221;url:http%3A%2F%2Fbiocon-enzymes.com%2Fcontacto%2F|title:Contact|&#8221; uncode_shortcode_id=&#8221;780027&#8243; button_color_type=&#8221;uncode-palette&#8221; icon=&#8221;fa fa-arrow-right2&#8243;]Neem contact met ons op voor een demonstratie[\/vc_button][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;2&#8243; top_padding=&#8221;3&#8243; bottom_padding=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;162675&#8243;][vc_column width=&#8221;1\/1&#8243;][vc_column_text border_color=&#8221;color-131781&#8243; border_style=&#8221;solid&#8221; uncode_shortcode_id=&#8221;734022&#8243; css=&#8221;.vc_custom_1757070218163{border-top-width: 0px !important;border-right-width: [&hellip;]<\/p>\n","protected":false},"featured_media":161657,"menu_order":0,"template":"","meta":{"_acf_changed":false,"content-type":""},"class_list":["post-161656","sectores","type-sectores","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Enzymen in zuivelproducten - Biocon<\/title>\n<meta name=\"description\" content=\"Leer hoe enzymen in zuivelproducten de productie verbeteren, lactose afbreken en de verteerbaarheid en kwaliteit van zuivelproducten verhogen. 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