The lactase enzyme is a purified lactase preparation, isolated from a special strain of dairy yeast. The natural enzyme breaks down lactose, into simpler forms of sugars, which increase slightly the sweetness of the milk. 96% Fat Free. Made with five live cultures: Acidophilus, Bifidus, Casei, Thermophilus, Bulgaricus and lactase.
Certified organic unhomogenised cows full cream milk, non-fat milk solids and cultures, and lactase enzyme.
Place of origin