Milk producers are constantly looking for new ways to provide value-added products that deliver more in terms of nutrition and taste to consumers. A common trend in the industry is to provide lactose-free milk. But, as dairy manufacturers are discovering, the processing limitations of enzymes can turn lactose-free innovation into a challenging and costly exercise.

This webinar will provide you with an overview of what is the best way to add enzymes to your production and obtain significant cost savings and extended runs.

Learning Objectives:

• How you can save by converting lactose on the pasteurized side of your plant vs. the raw side
• What can shorten the life of lactose-free milk over time, what in the process causes that, and how to fix it
• How a standardizer can help you eliminate the loss of enzyme in normal processing UHT’s
• How to enable new product offerings to your portfolio without adding to the CapEx

Sponsored by: