If you are making your own ice cream or frozen dessert, you can use the Lactase Drops as directed to treat the milk or cream before mixing, churning, and freezing. According to the studies based on this product, the drops are effective at temperatures of 39 °F – 131 °F. If you are using pre-made or store-bought frozen desserts, you can try dropping the Drops directly onto the food or into your mouth before eating. Please note that the Lactase Drops will not be as effective at converting lactose at cold temperatures, or when not allowed to act on the food for very long before consumption. If you have a severe lactose intolerance, using the Drops this way may not be effective enough for you. *
Articles in this section
- What are Lactase Drops derived from?
- What is the expiration date of Lactase Drops?
- Do Lactase Drops contain corn or grain-derived ingredients?
- Are Lactase Drops suitable for vegans and vegetarians? If not, why?
- Are Lactase Drops safe to use while pregnant or breastfeeding?
- Can Lactase Drops be used for children?
- Are there any side-effects or precautions when using this product?
- Are Lactase Drops free of magnesium stearate?
- Do Lactase Drops contain sulfur?
- If I re-heat milk after it has Lactase Drops added, will it destroy the enzyme?