Lactase is an enzyme crucial for the digestion of lactose, the sugar found in milk and dairy products. Produced by the small intestine in humans, lactase breaks down lactose into its component sugars, glucose, and galactose, facilitating their absorption into the bloodstream. Commercially, lactase is typically derived from microbial sources such as bacteria or yeast through fermentation processes. These microbial enzymes mimic the natural lactase found in the human body. When added to dairy products or incorporated into lactose-free formulations, lactase aids in the predigestion of lactose, making these products more easily digestible for individuals with lactose intolerance. This enzymatic approach allows people to enjoy dairy-based products without experiencing digestive discomfort.