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Lactose is a “double-sugar” that requires the digestive enzyme lactase to split it apart into its component parts, glucose and galactose, so that it can be absorbed in our intestines. People with lactose intolerance do not produce enough lactase enzyme to absorb lactose. So, we add lactase enzyme to our organic milk and cream before carefully culturing it into our yogurt, kefir, sour cream, cream cheese, and butter. The lactase enzyme we use is naturally occurring and derived from vegetarian yeast cultures. By adding it to the milk and cream, the lactase splits apart lactose into its component sugars and render it digestible to everybody. That's it!