Ingredients

Lactic ferments (more correctly called “lactic bacteria”) are microorganisms that through a catabolic process (fermentation) are able to degrade lactose, the sugar contained in milk and its derivatives, and transform it into lactic acid.

Lactase is a natural enzyme that is produced in the early stages of life in mammals and which is able to split lactose into two monosaccharides (glucose and galactose) and ensure its controlled elimination or reduction.