The lactase enzyme molecules last longer at lower temperatures as there is less denaturation. The energy cost is lower as less energy is used to heat the surroundings. The low temperature can also reduce milk spoilage by reducing bacterial growth. It can control the rate of reaction as well where products are formed more slowly.
In regards to food processing, it is important to make sure a food is cooked through in case there are any microbes inside.
Thermoduric bacteria can survive and even grow at high temperatures, generally around 60-70°C. They are resistant to heat and are capable of withstanding pasteurization temperatures, making them a concern in dairy and food processing industries.
You are processing it so I would go with food processing.
It is about meat processing
The presence of lactase in food products can benefit individuals with lactose intolerance by helping them digest lactose, the sugar found in dairy products. Lactase breaks down lactose into simpler sugars that are easier for the body to absorb, reducing symptoms like bloating, gas, and diarrhea that occur when lactose intolerant individuals consume dairy products.
The food processing plant
Gold and plant food processing are totally different and they are never run at the same place. Food processing plants are considered to be sensitive since the food is consumed by humans.
Amylase, Lipase, Cellulase, Maltase, Lactase, Phytase, and Sucrase
Harsimrat Kaur Bedal is the Minister of Food Processing Industries for India.
Foods that have added chemicals that it naturally does not contain. Examples are adding stenols to breads or lactase enzymes to milk.
Sanitation and food safety
Prevent contamination of the food.