How many drops are in this bottle?

The seller is incorrect. I will give you the scientific answer. There are approximately 20 drops per 1 ml. This is a scientific fact. You can Google it. I have tested it. If you take 1 ml of water in a dropper, especially those that have the 1 ml line to give you accurate volume, and count the drops, you will 100% get 20 drops. Fact. Confirmed. The gravitational effects and the chemical properties of water (i.e. most liquids) demand (i.e. which then becomes an absolute) that each drop is virtually identical in weight and size, with minimal differences due to various chemicals in the water droplet. With that out of the way, 15 ml x 20 drops = 300 drops total. This product requires 7 drops per pint. Other products require about half of that for the same volume. Some manufacturers will tell you if you use their suggested drops, it'll convert 70-80% of the lactose in milk into their two smaller components (glucose and galactose, which is why is why lactose free milk is generally sweeter). They further say if you want to convert around 99% of the lactose, you have to about double or so the drops. Judging from the reviews and the label instructions, I'd say this product requires more per volume. Having said that, 7 drops per pint x 8 pints = 56 drops per gallon of milk. If you want better results, you'd need to basically double that. As you can see, this product will work for anywhere between 3-6 gallons of milk, depending on your sensitivity to lactose. Finally, to answer your question, at the minimum, 300 drops / 7 = 42.86 or about 43 1 pint servings, not 52. Scientific facts and math goes a long ways my friend.

can you put the drops in or on hot food/beverages and consume immediately? Also will heat kill the enzymes if you put the drops in hot chocolate?

DO NOT put these drops in very hot liquid. The heat will make the enzyme/protein denature and ineffective. Enzymes are very finicky molecules and only thrive working at certain range of temperatures. Lactase, for example, will work in a temperature range of 70F to 130F (21C to 55C). Environmental acidity is a as well. Lactase will work well in liquids between a pH of 2 and 8. So milk, which is naturally acidic, is an ideal environment. For basic liquids, well, I guess it doesn’t matter here because you generally wouldn’t find lactose in a basic environment since it’s a sugar found in dairy.

Does this product work immediately? E.g., if you add it to cream based soup right before consuming.

From other users, it takes about 24 hours to create a lactose free milk or heavy cream. From the manufacturer, adding 5 drops or so to dairy products (varies by amount of dairy product) it has immediate affect. Lacking lab equipment, it's impossible to say one way or the other. I trust the manufacturer has done due diligence. All this said, so far no problems using the product.

Can this be used in heavy cream? Does it require the same dosage as milk? Also, can you use it in yogurt making?

I put drops in pints of ultra pasturized heavy whipping cream at milk rate, and then let the cream sit in the refrigerator. It sat longer than I originally planned, for over two weeks. Then I used a couple of tablespoons of cream to finish dal makhani, and more cream to whip butter for ghee. The Lactose Intolerant One had no difficulty, so I will try a recipe that uses a bit more cream later in the week. The cream, and the whey left over from butter making, were sweeter than untreated cream and whey. My lactose intolerant person has not been able eat store bought butter or store bought lactose free milk, so the experiment seems worthwhile for occcasional use. Um. The milk treated with 40 drops per gallon is sweeter than store bought lactose free milk. Used 5 drops per pint of heavy whipping cream. I'm thinking the sweeter the treated product, the more lactose that was broken down.

Seeking Health Lactase Drops - Liquid Supplement with Lactase Enzyme for Dairy Intolerance Support - Intolerance Support for Digestion - Lactase Enzyme Supplement - 0.50 Fl oz, 52 Servings

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