Food use<unk>  is an enzyme that some people are unable to produce in their small intestine. Without it, they cannot break down the natural<unk>  in milk, leaving them with diarrhea, gas and bloating when drinking regular milk. Technology to produce<unk> -free milk, ice cream and yogurt was developed by the USDA Agricultural Research Service in 1985. This technology is used to add<unk>  to milk, thereby hydrolyzing the<unk>  naturally found in milk, leaving it slightly sweet but digestible by everyone. Without<unk> ,<unk>  intolerant people pass the<unk>  undigested to the colon where bacteria break it down, creating carbon dioxide and that leads to bloating and flatulence. Medical use<unk>  supplements are sometimes used to treat<unk>  intolerance. Industrial use<unk>  produced commercially can be extracted both from yeasts such as Kluyveromyces fragilis and Kluyveromyces lactis and from molds, such as Aspergillus niger and Aspergillus oryzae. Its primary commercial use, in supplements and products such as those from Lacteeze and Lactaid, is to break down<unk>  in milk to make it suitable for people with<unk>  intolerance. The U.S. Food and Drug Administration has not independently evaluated these products.<unk>  (or a similar form of beta-galactosidase) is also used to screen for blue white colonies in the multiple cloning sites of various plasmid vectors in Escherichia coli or other bacteria.
Lactase
Alpha-amylase
Amidase
Wobenzym
Fibrinolysin
Proteases 
Pancreatic elastase
Iduronidase