laktaasilla
Laktaasilla is a labeling term used primarily in Nordic languages, especially Finnish, to describe foods and beverages that have been treated with the enzyme lactase (laktaasi) to hydrolyze lactose. In common usage it denotes products with reduced lactose content, intended to be more tolerable for people with lactose intolerance. It is not a formal scientific designation, but a marketing or practical label found on packaging and product information.
The word combines laktaasi (lactase) with a suffix that conveys “with” or “containing” or “treated with.” In
Industrial lactase is produced by fermentation of microorganisms such as Kluyveromyces lactis or Aspergillus species. In
Commonly found on milk, yogurt, sour cream, cheese, dairy drinks, and some plant-based milks marketed to lactose-intolerant